Risotto with Asparagus, Fennel & Leeks
Source of Recipe
Cooking Light Magazine, 4/00
* Exported from MasterCook *
Risotto with Asparagus, Fennel, and Leeks
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups chicken broth (fat-free,
-- less sodium)
1 tablespoon olive oil
2 cups leeks (about 2 large) -- thinly sliced
3/4 cup fennel bulb (about 1 small bulb) -- thinly sliced
1 1/2 cups uncooked Arborio rice or
other short-grain rice
1/4 cup dry white wine
1 1/2 cups asparagus soup -- diagonally cut in
-- 1/2 inch pieces
1/2 teaspoon fresh rosemary -- chopped
or
1/8 teaspoon dried rosemary
1/8 teaspoon black pepper
1/4 cup fresh Parmesan cheese -- grated
-- (1 oz)
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 saute for 5 minutes or until tender. Add the rice, and cook for 1 minute, stirring constantly. Stir in the wine, and cook for a 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.
Nutritional data: Serving size 1 cup
Calories: 267, fat 4 g, protein 9.1 g, carbohydrate 47.7g, fiber 1.9 g, cholesterol 3 mg, sodium 486 mg
Source:
"Cooking Light Magazine, 4/00"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
- - - - - - - - - - - - - - - - - - -
|
|
member logon
