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Risotto with Leeks and Fennel

With high-quality ingredients, this Italian risotto will soon become a household favorite.
Cook Time40 mins
Total Time40 mins
Course: Side Dish
Cuisine: Italian
Keyword: Diabetic-Friendly, Vegetarian
Servings: 6 people
Calories: 466kcal


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 leek stalk sliced into rings
  • 1/2 teaspoon fennel seeds
  • 2 cups rice for risotto (vialone nano, carnaroli, arborio or roma)
  • 1/2 cup dry white wine
  • 2 bulbs fennel coarsely chopped
  • 4 cups vegetable broth
  • 2 tablespoons butter
  • 1/2 cup parmesan or parmigiano reggiano


  • Over medium heat, in a semi-tall saucepan with extra virgin olive oil, sautè the leeks for 3 minutes then add the fennel seeds.
  • Add the rice and toast for 3 minutes, moving constantly to avoid burning.
  • Pour the wine and let it evaporate by half, about 2 - 3 minutes.
  • Add the fennel, then pour the broth little by little as you cook. The rice should have enough liquid to absorb but not too much or little because it might dry up.
  • Cook for about 17 -19 minutes, moving constantly so it doesn't stick to the saucepan.
  • When the rice is cooked through and has a creamy consistency, turn off the fire then add the butter and the Parmesan. You can avoid the butter but it gives a rounder taste to the dish.
  • Serve immediately.


Serving: 0.75cup | Calories: 466kcal | Carbohydrates: 75g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 220mg | Fiber: 5g | Sugar: 4g |
SmartPoints (Freestyle): 15
SmartPoints (Freestyle): 15