Carrot and broccoli risotto

4 Servings

Ingredients

Quantity Ingredient
5 cups Low sodium chicken broth; or vegetable broth
1 tablespoon Olive oil
2 Whole carrots; finely diced (1 cup)
½ cup Shallots; chopped
1 cup Fennel; finely chopped
2 cups Rice; (arborio)
¼ cup Dry white wine
2 cups Broccoli florets
2 Whole carrots; grated
2 tablespoons Grated parmesan cheese
1 tablespoon Fresh lemon juice
2 teaspoons Lemon zest
2 teaspoons Fresh thyme; chopped
½ teaspoon Salt
Fresh ground black pepper; to taste

Directions

In a medium saucepan, bring broth to boil. Lower heat to simmer. In a wide, heavy-bottomed large saucepan, heat olive oil over medium heat. Add diced carrots and shallots and cook until shallots begin to soften, about 6 minutes. Add fennel and rice and cook, stirring constantly, until rice is well-coated, 1 to 2 minutes. Add white wine and cook until it has been absorbed. Add 1 cup simmering broth to the large saucepan and continue cooking, stirring until the stock is almost all absorbed. Continue adding broth, ½ cup at a time, stirring and cooking until broth is absorbed and rice comes away from the side of pot before each addition. Continue until all but 1& ½ cups of the broth has been absorbed, 15 - 20 minutes.

Add broccoli and grated carots and continue cooking and adding the broth, ¼ cup at a time, until rice is creamy yet firm in center. This should take another 5 to 10 minutes.

Remove from heat, stir in Parmesan, juice, zest, thyme, salt, pepper, and serve immediately.

Serves 4 Nutritional information per serving: 478 calories, 6½ grams fat (12%), Preparation time, 15 minutes. Cooking time: 30 - 35 minutes Recipe by: Shape Mag, April 1996 (Tina Bell) Posted to MC-Recipe Digest by louiseh <louiseh@...> on Apr 01, 1998

Related recipes