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Risotto With Leeks, Carrots & Fennel

Risotto With Leeks, Carrots & Fennel is built on Water, Salt, Olive Oil, and Arborio Rice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 cup
• 1/2 tsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

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

2. 2

   Reduce heat.

3. 3

   Chop all the vegetables

4. 4

   & set aside.

5. 5

   Heat oil in a large pot, add the vegetables & saute, stirring constantly, for 2 minutes.

6. 6

   Add the rice & saute for 2 minutes.

7. 7

   Add wine, stir gently until the liquid has been absorbed.

8. 8

   Add the simmering broth, 1/2 c at a time, stirring until each addition has been absorbed.

9. 9

   Be careful to keep the solids out of the risotto.

10. 10

    Continue cooking, stirring & adding broth until the rice is moist, but not soupy, about 20 minutes.

11. 11

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