Recipe - Carrot And Broccoli Risotto

5 cup Low sodium chicken broth; or
vegetable broth
1 tablespoon Olive oil
2 Whole carrots; finely minced
(1 cup)
One half cup Shallots; chopped
1 cup Fennel; finely chopped
2 cup Rice; (arborio)
One fourth cup Dry white wine
2 cup Broccoli florets
2 Whole carrots; grated
2 tablespoon Grated parmesan cheese
1 tablespoon Fresh lemon juice
2 teaspoon Lemon zest
2 teaspoon Fresh thyme; chopped
One half teaspoon Salt
Fresh ground black pepper;
to taste

In a medium saucepan, bring broth to boil. Lower heat to simmer. In a wide,
heavybottomed large saucepan, heat olive oil over medium heat. Add minced
carrots and shallots and cook until shallots begin to soften, about 6
minutes. Add fennel and rice and cook, stirring constantly, until rice is
wellcoated, 1 to 2 minutes. Add white wine and cook until it has been
absorbed. Add 1 cup simmering broth to the large saucepan and continue
cooking, stirring until the stock is almost all absorbed. Continue adding
broth, One half cup at a time, stirring and cooking until broth is absorbed and
rice comes away from the side of pot before each addition. Continue until
all but 1 & One half cups of the broth has been absorbed, 15 20 minutes.

Add broccoli and grated carots and continue cooking and adding the broth,
One fourth cup at a time, until rice is creamy yet firm in center. This should
take another 5 to 10 minutes.

Remove from heat, stir in Parmesan, juice, zest, thyme, salt, pepper, and
serve immediately.

Serves 4 Nutritional information per serving: 478 calories, 6.5 grams fat
(12%), Preparation time, 15 minutes. Cooking time: 30 35 minutes

Recipe by: Shape Mag, April 1996 (Tina Bell)

Posted to MCRecipe Digest by louiseh louiseh@earthlink.net on Apr 01,
1998