Creamy Fennel Risotto
September, 2004

Serves 6
Classic Italian risottos are often laden with oil, butter and cheese to make them rich and creamy. Not so in this updated version! We've left out the extra fat and added a fresh burst of flavor with toasted fennel seeds and pine nuts.

Prep Time: 10 minutes

Cooking Time: 30 minutes

1 tablespoon olive oil

1-1/2 cups diced white onion

1 tablespoon minced garlic

1 tablespoon toasted fennel seeds

1-1/2 cups arborio rice

4 1/2 cups vegetable or chicken stock

1 teaspoon salt

2 cups diced fennel bulb

1 teaspoon red pepper flakes

1/3 cup minced parsley

2 tablespoons toasted pine nuts

1. Heat oil in a heavy-bottomed saucepan until hot but not smoking. Add onion and toss to coat with oil. Reduce heat to medium and continue to cook, stirring often, until onion is wilted, about 8 minutes. Stir in garlic, fennel seeds and rice. Continue to cook, stirring constantly, until rice turns a milky-white color. Don't allow rice to brown.

2. Immediately stir in 1-1/2 cups stock, salt and 1 cup fennel bulb. Reduce heat to low and stir the risotto constantly until all stock is absorbed. Continue to stir in additional stock, 1/2 cup at a time, until all stock is used and the rice is tender and creamy. This process will take about 25 minutes. If after all the stock is added the rice is not tender and creamy, add more stock or water until the desired consistency is reached. Stir in remaining fennel bulb, red pepper flakes and parsley. Serve sprinkled with pine nuts.

Calories 266,Fat 5,Perfat 19,Cholesterol 0,Carbo N/A,Protein N/A,Fiber 2,Sodium N/A