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Risotto With Asparagus, Fennel and Leeks




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




5 cups fat-free, less-sodium chicken broth

1 tablespoon olive oil

2 cups thinly sliced leek (about 2 large)

3/4 cup thinly sliced fennel bulb (about 1 small bulb)

1 1/2 cups uncooked Arborio rice or other short-grain rice

1/4 cup dry white wine

1 1/2 cups (1/2-inch) diagonally cut asparagus

1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary

1/8 teaspoon black pepper

1/4 cup (1 ounce) grated fresh Parmesan cheese





Recipe



Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.


Heat the olive oil in a large saucepan over medium-high heat; add the leek and fennel, and sauté for 5 minutes or until tender. Add the rice, and cook for 1 minute, stirring constantly. Stir in the wine, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, and cook until the liquid is nearly absorbed, stirring constantly. Add the asparagus, rosemary, black pepper, and remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about
15 minutes total). Stir in grated cheese.