Fennel-Mushroom Risotto
For just-right creaminess, avoid peeking during cooking. To serve this side dish recipe as a main dish, top with slices of grilled chicken.
Prep Time:
20 mins
Total Time:
45 mins
Servings:
Makes 4 servings.
Ingredients
-
1 cup sliced fresh mushrooms, such as shiitake, oyster, morel, or porcini
-
1 cup sliced fennel bulb
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1/2 teaspoon fennel seed, crushed
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1 tablespoon olive oil
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2/3 cup Arborio or medium-grain rice
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2 cups water
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1/2 teaspoon salt
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1/8 teaspoon pepper
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4 asparagus spears,* cut into 1-inch pieces (about 1/4 cup)
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1/3 cup thinly sliced green onion
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1 tablespoon snipped fennel leaves
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Fennel leaves (optional)
Directions
1.
In a medium saucepan cook mushrooms, sliced fennel bulb, and fennel seed in hot olive oil until tender. Stir in uncooked Arborio or medium-grain rice. Cook and stir for 2 minutes more.
2.
Carefully stir in water, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).
3.
Remove from heat. Stir in asparagus and green onion. Let stand, covered, for 5 minutes. The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little water to reach the desired consistency.
4.
Stir in snipped fennel leaves. If desired, garnish risotto with additional fennel leaves. Makes 4 servings.
5.
*Note: If using thick asparagus spears, halve the spears lengthwise and cook in a small amount of boiling water until crisp-tender before stirring into risotto.
Nutrition information
Calories 160, Total Fat 4 g, Saturated Fat 1 g, Sodium 285 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 3%, Vitamin C 12%, Calcium 3%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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