• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Risotto with Fennel and Leeks

  • Recipe Submitted by on

Category: Low Fat, Italian, Rice, Side Dishes

 Ingredients List

  • 2 ts Olive Oil, **Note
  • 2 c Thinly Sliced Leeks, Well
  • -Washed
  • 2 c Chopped Fennel Bulb
  • 6 oz Arborio Rice
  • 1/2 c Dry White Wine, (4 Oz)
  • Parmesan Cheese, ***Note
  • 1 ts Lowfat Margarine
  • Freshly Ground Black Pepper,
  • -To Taste
  • 1 tb Sliced Leeks, Well Washed,
  • -Garnish


*NOTE: Original recipe used 2 1/2 C low-sodium chicken broth.

**NOTE: Original recipe used 1 T olive oil

***NOTE: Original recipe included 2 T freshly grated Parmesan cheese... I
omitted it completely

In medium saucepan, bring broth to a boil; reduce heat and keep at a

Place medium saucepan over medium heat 30 seconds; heat oil 30 seconds
more. Add leeks and fennel;and cook, stirring frequently, 2 minutes, until
softened. Add rice and cook, stirring constantly, 3 minutes, to coat rice

Add wine and 1/2 C broth; cook, stirring constantly, until liquid has been
absorbed. Continue adding broth, 1/2 C at a time, stirring constantly until
each addition is absorbed before adding more broth. Risotto is done when
creamy and tender

According to book per serving (about 1 C): 1 Fat, 2 Veg, 1 1/2 Breads, 55
Optional Calories

Per Serving: Cal 301; Fat 7g; Carb44g; Fib 2g; Pro 8g; Sod 207mg

This was excellent.

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