Risotto With Fennel And Broccoli
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1head fennel, top removed, cut into small pieces
- 1cup broccoli stems and flower- ettes, cut into small pieces
- Coarse salt and freshly ground pepper to taste
- 1tablespoon unsalted butter
- 2tablespoons olive oil
- 2shallots, minced
- 1½cup Arborio rice
- 4 to 5cups hot chicken stock (pref- erably homemade)
- 1cup dry white wine
- ⅓cup freshly grated Parmesan cheese
- ¼cup heavy cream
Nutritional analysis per serving (4 servings)
649 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 83 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 19 grams protein; 1288 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Steam fennel and broccoli separately until tender. Place in a food processor with a fourth cup of steaming water. Puree and season to taste with salt and pepper, and then set aside.
- Step 2
Heat butter and oil in a heavy frying pan and saute the shallots until they are soft. Add rice and saute for one to two minutes, until the grains turn opaque. Add a half cup of hot chicken stock and stir frequently. When it has been absorbed by the rice, add another half cup.
- Step 3
Add wine and cook until it is absorbed by the rice. Stirring frequently, continue adding more chicken stock, half a cup at a time, and cook for 15 or so minutes more. When rice is almost tender but still al dente, add pureed vegetables. Cook for a minute, then add the Parmesan cheese and the cream. Cook another minute, correct seasoning and serve.
Private Notes