Recipe for Risotto with Fennel and Leeks 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup Vegetable Broth Chicken Flavor, Or *Note
2 tsp Olive Oil **Note
2 cup leeks Well Washed and thinly sliced
2 cup fennel bulbs chopped
6 oz Arborio Rice
1/2 cup Dry White Wine (4 Oz)
Parmesan Cheese ***Note
1 tsp Diet Margarine
Freshly Ground Black Pepper To Taste
Instructions:
Instructions: *NOTE: Original recipe used 2 1/2 C low-sodium chicken broth.

**NOTE: Original recipe used 1 T olive oil

***NOTE: Original recipe included 2 T freshly grated Parmesan cheese... I omitted it completely

In medium saucepan, bring broth to a boil; reduce heat and keep at a simmer.

Place medium saucepan over medium heat 30 seconds; heat oil 30 seconds more.

Add leeks and fennel;and cook, stirring frequently, 2 minutes, until softened. Add rice and cook, stirring constantly, 3 minutes, to coat rice thoroughly.

Add wine and 1/2 C broth; cook, stirring constantly, until liquid has been absorbed. Continue adding broth, 1/2 C at a time, stirring constantly until
each addition is absorbed before adding more broth. Risotto is done when creamy and tender

This was excellent.

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