Leek and Fennel RisottoSubmitted by: JMDAWSON
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
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.
Number of Servings: 6
Recipe submitted by SparkPeople user JMDAWSON.