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Risotto With Fennel And Leeks

Risotto With Fennel And Leeks is an eat-lf mailing list rice vegetarian recipe made with Vegetable Broth, Olive Oil, Leeks Thinly Sliced, Fennel Bulbs, and Arborio Rice. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 1/2 cup
• 2 tsp
• 2 cup
• 2 cup
• 6 oz
• 1/2 cup
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

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

2. 2

   Place medium saucepan over medium heat 30 seconds; heat oil 30 seconds more.

3. 3

   Add leeks and fennel;and cook, stirring frequently, 2 minutes, until softened. Add rice and cook, stirring constantly, 3 minutes, to coat rice thoroughly.

4. 4

   Add wine and 1/2 C broth; cook, stirring constantly, until liquid has been absorbed.

5. 5

   Continue adding broth, 1/2 C at a time, stirring constantly until each addition is absorbed before adding more broth.

6. 6

   Risotto is done when creamy and tender

7. 7

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

8. 8

   This was excellent.

9. 9

   NOTES: Cal 230.4

10. 10

    Fat 3g

11. 11

    Carb 40.6g

12. 12

    Fib 0.4g

13. 13

    Pro 4.7g

14. 14

    Sod 800mg

15. 15

    CFF 12.8%