Crab and Fennel Risotto
- Trim fennel bulbs, reserving tops. Quarter bulbs lengthwise and slice. Measure 1 cup sliced fennel. Snip enough of the fennel tops to get 1 tablespoon; set aside. In a large saucepan cook the 1 cup fennel, the mushrooms, and fennel seed in hot oil until tender. Stir in rice. Cook and stir over medium heat for 2 minutes.
- Carefully stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).
- Remove saucepan from heat. Stir in crabmeat, asparagus, and green onions. 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.)
- Stir in the snipped fennel tops. If desired, garnish with additional fennel tops.
From the Test Kitchen
If using thick asparagus spears, halve spears lengthwise, cut into 1-inch pieces, and cook in a small amount of boiling water until crisp-tender. Add to risotto. Makes 4 servings.
Nutrition Facts (Crab and Fennel Risotto)
- Per serving:
- 307 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 22 mg chol. ,
- 401 mg sodium ,
- 54 g carb. ,
- 6 g fiber ,
- 13 g pro.