Risotto with fennel and leeks

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive Oil, **Note
2 cups Thinly Sliced Leeks, Well Washed
2 cups Chopped Fennel Bulb
6 ounces Arborio Rice
½ cup Dry White Wine, (4 Oz)
Parmesan Cheese, ***Note
1 teaspoon Lowfat Margarine
Freshly Ground Black Pepper, To Taste
1 tablespoon Sliced Leeks, Well Washed, Garnish

Directions

*NOTE: Original recipe used 2½ C low-sodium chicken broth.

**NOTE: Original recipe used 1 T olive oil ***NOTE: Original recipe included 2 T freshly grated Parmesan cheese... I omitted it completely

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

Place medium saucepan over medium heat 30 seconds; heat oil 30 seconds more. Add leeks and fennel;and cook, stirring frequently, 2 minutes, until softened. Add rice and cook, stirring constantly, 3 minutes, to coat rice thoroughly.

Add wine and ½ C broth; cook, stirring constantly, until liquid has been absorbed. Continue adding broth, ½ C at a time, stirring constantly until each addition is absorbed before adding more broth. Risotto is done when creamy and tender

According to book per serving (about 1 C): 1 Fat, 2 Veg, 1 ½ Breads, 55 Optional Calories

Per Serving: Cal 301; Fat 7g; Carb44g; Fib 2g; Pro 8g; Sod 207mg This was excellent.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 230⅖, Fat 3g, Carb 40.6g, Fib 0.4g, Pro 4.7g, Sod 800mg, CFF 12⅘%.

Posted to Digest eat-lf.v096.n249 Recipe by: Weight Watchers

From: Reggie Dwork <reggie@...> Date: Tue, 17 Dec 1996 11:14:19 -0800

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