ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Risotto with Asparagus, Fennel, and Leeks

Yield 6 servings (serving size: 1 cup)
Risotto primavera is popular throughout Italy, Venice in particular. Fennel, asparagus, and leeks - all harbingers of spring - team up in this creamy rice dish.

Ingredients

  • 5 cups fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 cups thinly sliced leek (about 2 large)
  • 3/4 cup thinly sliced fennel bulb (about 1 small bulb)
  • 1 1/2 cups uncooked Arborio rice or other short-grain rice
  • 1/4 cup dry white wine
  • 1 1/2 cups (1/2-inch) diagonally cut asparagus
  • 1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 267
  • caloriesfromfat 13 %
  • fat 4 g
  • satfat 1.2 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 9.1 g
  • carbohydrate 47.7 g
  • fiber 1.9 g
  • cholesterol 3 mg
  • iron 3.5 mg
  • sodium 486 mg
  • calcium 98 mg

How to Make It

  1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Heat the olive oil in a large saucepan over medium-high heat; add the leek and fennel, and sauté for 5 minutes or until tender. Add the rice, and cook for 1 minute, stirring constantly. Stir in the wine, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, and cook until the liquid is nearly absorbed, stirring constantly. Add the asparagus, rosemary, black pepper, and remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 15 minutes total). Stir in grated cheese.