Risotto primavera is popular throughout Italy, Venice in particular. Fennel, asparagus, and leeks - all harbingers of spring - team up in this creamy rice dish.
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
How to Make It
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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.