xpost fragrant asparagus & orange risotto

[Guest guest]

with fennel -- spring colors. would make an upbeat lunch

 

 

 

 

* Exported from MasterCook *

 

Fragrant Asparagus and Orange Risotto

 

Recipe By :Kathryn Hawkins

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetables & Salads

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces fine asparagus spears -- trimmed

5 cups defatted low-sodium vegetable broth

2 fennel bulbs

1 ounce low-fat spread [margarine]

1 teaspoon olive oil

2 celery stalks -- trimmed and chopped

2 medium leeks -- trimmed and shredded

2 cups arborio rice

3 medium oranges

salt and pepper

 

1. Bring a small saucepan of water to a boil and cook the asparagus for 1

minute. Drain and set aside.

 

2. Pour the stock into a saucepan and bring to a boil. Reduce the heat to

maintain a gentle simmer.

 

3. Meanwhile, trim the fennel, reserving the fronds, and cut into thin slices.

Carefully melt the low-fat spread with the oil in a large saucepan, taking care

that the water in the low-fat spread does not evaporate, and gently saute the

fennel, celery, and leeks for 3-4 minutes, until just softened. Add the rice and

cook, stirring, for a further 2 minutes, until mixed.

 

4. Add a ladleful of stock to the pan and cook gently, stirring, until absorbed.

Continue ladling the stock into the rice until the rice becomes creamy, thick,

and tender. This process will take about 25 minutes and should not be hurried.

 

5. Finely grate the rind and extract the juice from 1 orange and mix into the

rice. Carefully remove the peel and pith from the remaining oranges. Holding the

fruit over the saucepan, cut out the orange segments and add to the rice, along

with any juice that falls.

 

6. Stir the orange into the rice. along with the asparagus spears. Season with

salt and pepper, garnish with the reserved fennel fronds, and serve.

 

Source:

" What's Cooking Low Fat "

Copyright:

" 1998 (Hardcover, Pub Group West Promotional) ISBN: 1571451463 "

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Per Serving (excluding unknown items): 510 Calories; 5g Fat (9.6% calories from

fat); 10g Protein; 105g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1397mg

Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat.

 

NOTES : Soft, creamy rice combines with the flavors of citrus and light aniseed

to make this delicious supper for four or a substantial starter for six.

 

Nutr. Assoc. : 26511 0 0 0 0 0 0 0 0 0