*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
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 8mg||0 %|
|Potassium 33.1mg||1 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 32.5g|
|Protein 2.8g||4 %|
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Calories per serving: 157
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