Carrot and broccoli risotto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Low sodium chicken broth; or vegetable broth |
| 1 | tablespoon | Olive oil |
| 2 | Whole carrots; finely diced (1 cup) | |
| ½ | cup | Shallots; chopped |
| 1 | cup | Fennel; finely chopped |
| 2 | cups | Rice; (arborio) |
| ¼ | cup | Dry white wine |
| 2 | cups | Broccoli florets |
| 2 | Whole carrots; grated | |
| 2 | tablespoons | Grated parmesan cheese |
| 1 | tablespoon | Fresh lemon juice |
| 2 | teaspoons | Lemon zest |
| 2 | teaspoons | Fresh thyme; chopped |
| ½ | teaspoon | Salt |
| Fresh ground black pepper; to taste | ||
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, ½ 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& ½ cups of the broth has been absorbed, 15 - 20 minutes.
Add broccoli and grated carots and continue cooking and adding the broth, ¼ 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, 6½ grams fat (12%), Preparation time, 15 minutes. Cooking time: 30 - 35 minutes Recipe by: Shape Mag, April 1996 (Tina Bell) Posted to MC-Recipe Digest by louiseh <louiseh@...> on Apr 01, 1998