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| Carrot And Broccoli Risotto Recipe |
Category: Rice
Rating:
N/A
Servings: 4
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Ingredients
5 cup low sodium chicken broth; or vegetable broth
1 tablespoon olive oil
2 whole carrots; finely diced (1 cup)
1/2 cup shallots; chopped
1 cup fennel; finely chopped
2 cup rice; (arborio)
1/4 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
1/2 teaspoon salt
1 fresh ground black pepper; to taste
Cooking Directions:
In a medium saucepan, bring broth to boil. Lower heat to simmer. In a wide, heavy-bottomed large saucepan, heat olive oil over medium heat. Add diced carrots and shallots and cook until shallots begin to soften, about 6 minutes. Add fennel and rice and cook, stirring constantly, until rice is well-coated, 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, 1/2 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 & 1/2 cups of the broth has been absorbed, 15 - 20 minutes.
Add broccoli and grated carots and continue cooking and adding the broth, 1/4 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)
rice,eat-lfmail
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