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Name: Risotto with Fennel and Leeks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 c Thinly Sliced Leeks, Well; 1/2 c Dry White Wine, (4 Oz); Parmesan Cheese, ***Note; 2 ts Olive Oil, **Note; Freshly Ground Black Pepper,; 1 tb Sliced Leeks, Well Washed,; 2 c Chopped Fennel Bulb; 6 oz Arborio Rice; 1 ts Lowfat Margarine

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INGREDIENTS

2 c Thinly Sliced Leeks, Well
1/2 c Dry White Wine, (4 Oz)
Parmesan Cheese, ***Note
2 ts Olive Oil, **Note
Freshly Ground Black Pepper,
1 tb Sliced Leeks, Well Washed,
2 c Chopped Fennel Bulb
6 oz Arborio Rice
1 ts Lowfat Margarine

Servings

INSTRUCTIONS

*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 NOTES : Cal 230.4, Fat 3g, Carb 40.6g, Fib 0.4g, Pro 4.7g, Sod 800mg, CFF 12.8%. Posted to Digest eat-lf.v096.n249 Recipe by: Weight Watchers From: Reggie Dwork Date: Tue, 17 Dec 1996 11:14:19 -0800

NOTES

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Risotto with Fennel and Leeks

2 c Thinly Sliced Leeks, Well
1/2 c Dry White Wine, (4 Oz)
 Parmesan Cheese, ***Note
2 ts Olive Oil, **Note
 Freshly Ground Black Pepper,
1 tb Sliced Leeks, Well Washed,
2 c Chopped Fennel Bulb
6 oz Arborio Rice
1 ts Lowfat Margarine

*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  <reggie@reggie.com>  NOTES : Cal  230.4, Fat 3g, Carb 40.6g, Fib 0.4g, Pro 4.7g, Sod 800mg, CFF  12.8%.    Posted to Digest eat-lf.v096.n249    Recipe by: Weight Watchers    From: Reggie Dwork <reggie@reggie.com>    Date: Tue, 17 Dec 1996 11:14:19 -0800

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 4 Servings

Calories: 157
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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