| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Rice, Eat-lf mail |
4 |
Servings |
INGREDIENTS
| 5 |
c |
Low sodium chicken broth; or vegetable broth |
| 1 |
tb |
Olive oil |
| 2 |
|
Whole carrots; finely diced (1 cup) |
| 1/2 |
c |
Shallots; chopped |
| 1 |
c |
Fennel; finely chopped |
| 2 |
c |
Rice; (arborio) |
| 1/4 |
c |
Dry white wine |
| 2 |
c |
Broccoli florets |
| 2 |
|
Whole carrots; grated |
| 2 |
tb |
Grated parmesan cheese |
| 1 |
tb |
Fresh lemon juice |
| 2 |
ts |
Lemon zest |
| 2 |
ts |
Fresh thyme; chopped |
| 1/2 |
ts |
Salt |
|
|
Fresh ground black pepper; to taste |
INSTRUCTIONS
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, 1/2 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 & 1/2 cups of the broth has been absorbed, 15 - 20 minutes.
Add broccoli and grated carots and continue cooking and adding the broth,
1/4 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, 6.5 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@earthlink.net> on Apr 01,
1998
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