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Ingredientes
- 1 tsp light extra virgin olive oil with a dash of toasted sesame oil
- 1/2 c. minced onion
- 1/2 c. minced fennel root
- 3/4 c. uncooked arborio rice
- 3 c. homemade or possibly canned and strained vegetable stock
- 1/2 c. dealcoholized white wine
- 1/4 c. freshly grated Parmesan cheese
- 1 c. frzn green peas
- 1/4 c. strained vegetable stock
- 1 Tbsp. minced fresh basil
- 1 Tbsp. minced fresh parsley
- 7 lrg green butter lettuce leaves
- 1/4 c. dealcoholized white wine Freshly grated Parmesan cheese Freshly grnd black pepper Sliced fennel bulb Minced fresh parsley
Direcciones
- MAKES 4 SERVINGS. LACTO
- This is my favorite course. Even if you double the serving size it still has
- Risotto: In a large saucepan, heat oil; saute/fry onion 3 min. Add in fennel root and rice. Cook 2 min over medium heat, stirring till rice is well coated.
- Add in 1 c. stock and wine; bring to vigorous boil, stirring till liquid is absorbed. Add in 1 more c. stock; bring back to boil. Cook, stirring, till stock is absorbed: repeat with remaining 1 c. stock. (This process should take about 25 min.) Stir in cheese; set aside.
- PEA Mix: Pour peas into large saute/fry pan over medium heat. Add in stock, basil, parsley and lettuce; cover and cook 5 min. Turn mix into food processor or possibly blender. Add in wine; puree till smooth. Pour puree into risotto; stir thoroughly.
- To SERVE: Garnish each portion with a sprinkling of cheese, black pepper.
- fennel and parsley.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 29 | 14% |
| Total Fat 3.35g | 4% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 194mg | 8% |
| Potassium 178mg | 5% |
| Total Carbs 34.92g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.85g | 2% |
| Protein 7.13g | 11% |
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