START TO FINISH: 35 MINUTES MAKES: 6 SERVINGS

8 cups chicken broth
2 tablespoons butter
2 medium shallots, thinly sliced
1 clove garlic, minced
1/2 teaspoon fennel seeds, crushed
2 cups Arborio rice
1 1/2 cups shelled fresh peas or frozen peas
1/2 cup finely shredded Parmesan
2 ounces prosciutto, cut into thin strips
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
2 tablespoons sliced almonds, toasted

In a large saucepan bring broth to boiling; reduce heat. Cover; keep warm.

In a Dutch oven melt butter over medium heal Add shallots, garlic, and fennel seeds; cook about 4 minutes or until tender. Stir in rice. Cook and stir for 2 to 3 minutes or until rice begins to brown.

Slowly add 1 cup of the broth to the rice mixtuxe, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add 2 more cups of broth, 1 cup at a time, stirring constantly until the liquid is absorbed. Stir in fresh peas (if using). Add remaining broth, 1 cup at a time, stirring constantly until the broth has been absorbed. (This should take 15 to 20 minutes.)

Stir in frozen peas (if using), cheese, prosciutto, lemon peel, and pepper. Top each serving with almonds.

PER SERVING 308 calories, 10g total fat (4g sat.fat), 19mg chol, 1,616mg sodium, 43g carb.. 2g fiber, 12g pro.

Page 58 Garden-Fresh Recipes

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