Side Pannel
Risotto with Fennel and Leeks
Risotto with Fennel and Leeks
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
*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
simmer.
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
thoroughly.
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.
**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
simmer.
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
thoroughly.
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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