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

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