Risotto With Leeks, Carrots & Fennel

RISOTTO WITH LEEKS, CARROTS & FENNEL

4 Preparation Time :

Categories : Main dish Rice

Vegetarian

Amount Measure Ingredient -- Preparation Method -- -- --

4 c Water

1/2 ts Salt

3 ea Carrots

1 sm Fennel bulb

3 sm Leeks

1 tb Olive oil

1 c Arborio rice

1/2 c Dry white wine

1 t Thyme, chopped

1/4 c Parsley, chopped

Bring water to a boil in a large pot & add salt.

Reduce heat. Meanwhile, trim & clean the carrots,

fennel & leeks, adding the trimmings to the pot of

boiling water while you work. Chop all the vegetables

& set aside.

Heat oil in a large pot, add the vegetables & saute,

stirring constantly, for 2 minutes. Add the rice &

saute for 2 minutes. Add wine, stir gently until the

liquid has been absorbed. Add the simmering broth,

1/2 c at a time, stirring until each addition has been

absorbed. Be careful to keep the solids out of the

risotto.

Continue cooking, stirring & adding broth until the

rice is moist, but not soupy, about 20 minutes.

Remove from the heat, add the thyme & parsley. Serve

immediately.

"Vegetarian Gourmet" Winter, 1995 - - - - - - - - - - - - - - - - - -