Risotto with Asparagus, Fennel, and Leeks
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.
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 saut 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.