Risotto with Asparagus, Fennel, and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Risotto primavera is popular throughout Italy, Venice in particular. Fennel, asparagus, and leeks - all harbingers of spring - team up in this creamy rice dish. 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 |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. 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.
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