Risotto with leeks~ carrots & fennel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| ½ | teaspoon | Salt |
| 3 | eaches | Carrots |
| 1 | small | Fennel bulb |
| 3 | smalls | Leeks |
| 1 | tablespoon | Olive oil |
| 1 | cup | Arborio rice |
| ½ | cup | Dry white wine |
| 1 | teaspoon | Thyme, chopped |
| ¼ | cup | Parsley, chopped |
Directions
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, ½ 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