Vegetarian

Leek and Fennel Risotto is for Dinner.

Leek and Fennel Risotto takes 15 minutes to prepare.

Leek and Fennel Risotto takes 20 minutes to cook.

Leek and Fennel Risotto makes 6 servings.

The ingredients for Leek and Fennel Risotto are:

3 Tbsp extra virgin olive oil
2 leeks white and light-green part only well washed and sliced
1 large bulb of fennel trimmed and diced
2 cups short grained \italian rice Arborio
8 cups low salt chicken broth
salt to taste
1/4 tsp pepper
2 tbsp butter
1/2 cup parmesan cheese grated

Here is how you make Leek and Fennel Risotto:

1. Heat oil in a large wide saucepan or medium size Dutch oven. Add leeks and fennel and cook gently until tender and wilted 10 - 12 mins.2. Add rice and stir well. cook a few minutes , until rice in well incorporated.3. Add about 1 cup of stick and stir until liquid is evaporated. With the Temperature set between medium and medium-high, continue adding liquid by the ladleful, about 1/2 cup at a time, stirring almost continuously, until the rice is tender but not mushy. (This process should take about 18 minutes and most of the stock should be absorbed). If you run out of stock before the rice is tender use boiling water. If the rice is tender and all the stock in not used save the stock for another time.4. Remove from heat. Add salt and pepper to taste . Sir in the butter and cheese. Sprinkle with chives and serve.Serve 6-8Number of Servings: 6Recipe submitted by SparkPeople user JMDAWSON.

The nutritional information for Leek and Fennel Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 255.6

• Total Fat: 14.0 g
• Cholesterol: 23.4 mg
• Sodium: 1,488.0 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 1.7 g
• Protein: 7.2 g

Leek and Fennel Risotto is Italian cuisine.