Risotto With Fennel And Leeks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Eat-lf mail, Italian, Low fat, Rice, Side dishes | 4 | Servings |
INGREDIENTS
| 2 | t | Olive Oil, **Note |
| 2 | c | Thinly Sliced Leeks, Well |
| Washed | ||
| 2 | c | Chopped Fennel Bulb |
| 6 | oz | Arborio Rice |
| 1/2 | c | Dry White Wine, 4 Oz |
| Parmesan Cheese, ***Note | ||
| 1 | t | Lowfat Margarine |
| Freshly Ground Black Pepper | ||
| To Taste | ||
| 1 | T | Sliced Leeks, Well Washed |
| Garnish | ||
| Optional Calories |
INSTRUCTIONS
NOTE: Original recipe used 2 1/2 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 1/2 C broth; cook, stirring constantly, until liquid has been absorbed. Continue adding broth, 1/2 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 1/2 Breads, 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@reggie.com> NOTES : Cal 230.4, Fat 3g, Carb 40.6g, Fib 0.4g, Pro 4.7g, Sod 800mg, CFF 12.8%. Posted to Digest eat-lf.v096.n249 Recipe by: Weight Watchers From: Reggie Dwork <reggie@reggie.com> Date: Tue, 17 Dec 1996 11:14:19 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 566
Calories From Fat: 188
Total Fat: 21.5g
Cholesterol: 37.4mg
Sodium: 709.3mg
Potassium: 945.7mg
Carbohydrates: 66.4g
Fiber: 19.3g
Sugar: 2.5g
Protein: 27.4g