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Risotto With Leeks, Carrots & Fennel

Risotto With Leeks, Carrots & Fennel is a main dish rice vegetarian recipe made with Water, Salt, Carrots, Sm Fennel Bulb, and Sm Leeks. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 cup
• 1/2 tsp
• 3 pc
• 1
• 3
• 1 tbsp
• 1 cup
• 1/2 cup
• 1
• 1/4 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.

12. 12

    "Vegetarian Gourmet" Winter, 1995