Risotto with Asparagus, Fennel, and Leeks

Name: Risotto with Asparagus, Fennel, and Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio rice or other short-grain rice; 355 milliliters (1/2-inch) diagonally cut asparagus; 0 teaspoons black pepper; 59 milliliters dry white wine; 1 liters fat-free, less-sodium chicken broth; 177 milliliters thinly sliced fennel bulb (about 1 small bulb); 473 milliliters thinly sliced leek (about 2 large); 1 Tbsp olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese; 1 teaspoons chopped fresh or 1/8 teaspoon dried rosemary

You can never have too many side dish recipes, so give Risotto with Asparagus, Fennel, and Leeks a try. One serving contains 262 calories, 7g of protein, and 4g of fat. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up leek, fennel bulb, 8 teaspoon rosemary, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Heat the olive oil in a large saucepan over medium-high heat; add the leek and fennel, and saut for 5 minutes or until tender.

Ingredients you will need

Olive Oil

Fennel

Leek

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Broth

Rice

Wine

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.

Ingredients you will need

Black Pepper

Asparagus

Rosemary

Cheese

Broth

Equipment

Sauce Pan

Ingredients

Servings:

355milliliters

uncooked Arborio rice or other short-grain rice 355milliliters

(1/2-inch) diagonally cut asparagus 0teaspoons

black pepper 59milliliters

dry white wine 1liters

fat-free, less-sodium chicken broth 177milliliters

thinly sliced fennel bulb (about 1 small bulb)473milliliters

thinly sliced leek (about 2 large)1Tbsp

olive oil 28grams

1/4 cup grated fresh Parmesan cheese 1teaspoons

chopped fresh or 1/8 teaspoon dried rosemary

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.