Crab and Fennel Risotto

This low-fat crab dinner features fennel, the celery-like vegetable that has delicate licorice flavor.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins

Crab and Fennel Risotto

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Directions

  1. 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.
  2. Carefully stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).
  3. 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.)
  4. 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.

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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.
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