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RISOTTO WITH LEEKS, CARROTS & FENNEL
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Rice
Vegetarian
Amount Measure Ingredient -- Preparation Method
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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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