Some of my favorite ingredients combine outstandingly in this simple recipe.
Risotto with Asparagus, Fennel, and Leeks
Risotto primavera is popular throughout Italy, Venice in particular. Fennel, asparagus, and leeks - all harbingers of spring - team up in this creamy rice dish.
Yield: 6 servings (serving size: 1 cup)
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Amount per serving
- Calories: 267
- Calories from fat: 13%
- Fat: 4g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.4g
- Protein: 9.1g
- Carbohydrate: 47.7g
- Fiber: 1.9g
- Cholesterol: 3mg
- Iron: 3.5mg
- Sodium: 486mg
- Calcium: 98mg
- 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
- 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.
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