| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Eat-lf mail, Italian, Low fat, Rice, Side dishes |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
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 |
ts |
Lowfat Margarine |
|
|
Freshly Ground Black Pepper, To Taste |
| 1 |
tb |
Sliced Leeks, Well Washed, Garnish |
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, 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@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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