Try this Risotto with Fennel and Leeks recipe, or contribute your own.
*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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