Risotto With Fennel And Broccoli
Published April 24, 1993
- Total Time
- 30 minutes
- Rating
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Ingredients
1 head fennel, top removed, cut into small pieces
1 cup broccoli stems and flower- ettes, cut into small pieces
Coarse salt and freshly ground pepper to taste
1 tablespoon unsalted butter
2 tablespoons olive oil
2 shallots, minced
1 ½ cup Arborio rice
4 to 5 cups hot chicken stock (pref- erably homemade)
1 cup dry white wine
⅓ cup freshly grated Parmesan cheese
¼ cup heavy cream
Nutritional analysis per serving (4 servings)
83 grams carbs; 41 milligrams cholesterol; 649 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 22 grams fat; 6 grams fiber; 1288 milligrams sodium; 19 grams protein; 10 grams sugar
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.
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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