Risotto with leeks, carrots & fennel

 
                    RISOTTO WITH LEEKS, CARROTS & FENNEL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 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
  
 
 
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