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The recipe is flavorful and worth the constant attention that cooking risotto requires.
5 tablespoons SB Omega Oil Blend, divided
3 tablespoons SB Light Buttery Spread
2 cups trimmed, diced fennel bulb (about one medium bulb)
1 green pepper, diced
1 medium white onion, diced
6 cloves garlic, minced, divided
3 tablespoons chopped fresh parsley
1 teaspoon chopped dried rosemary
2 teaspoons grated lemon zest
1/2 teaspoon ground coriander
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
5 cups vegetable stock
salt and pepper to taste
1 1/2 tablespoons fresh lemon juice
1/2 pound fresh green beans, ends trimmed
In a saucepan, warm the broth over low heat.
Heat 3 Tablespoons SB Omega Oil Blend and SB Light Buttery Spread in a large saucepan over medium heat. Add fennel, bell pepper, onion and half of the garlic. Saute, stirring, until vegetables are slightly softened.
Stir in coriander and rice. Saute, stirring, until rice grains are oil-coated.
When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is almost fully absorbed.
Stir in parsley, rosemary and lemon zest.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 minutes.
Remove pan from heat and season with salt and pepper to taste. Then stir in the lemon juice. Cover the saucepan and let stand 15 minutes before serving.
For the green beans: Meanwhile, heat 2 Tablespoons SB Omega Oil Blend in a large saute pan over medium heat. Add the remaining 3 cloves of minced garlic and
Serves 6 (379 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 265 kcal
Fat 14 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 5 g
Mono Fat 8 g
Cholesterol 0 mg
Sodium 84 mg
Carbohydrates 28 g
Dietary Fiber 4 g
Total Sugars 3 g
Protein 4 g