Recipe - Risotto With Fennel And Leeks

2 teaspoon Olive Oil, **Note
2 cup Thinly Sliced Leeks, Well
Washed
2 cup Chopped Fennel Bulb
6 ounce Arborio Rice
One half cup Dry White Wine, (4 Oz)
Parmesan Cheese, ***Note
1 teaspoon Lowfat Margarine
Freshly Ground Black Pepper,
To Taste
1 tablespoon Sliced Leeks, Well Washed,
Garnish

*NOTE: Original recipe used 2 One half C lowsodium 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 One half C broth; cook, stirring constantly, until liquid has been
absorbed. Continue adding broth, One half 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 One half 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 eatlf.v096.n249

Recipe by: Weight Watchers

From: Reggie Dwork reggie@reggie.com

Date: Tue, 17 Dec 1996 11:14:19 0800