Risotto Vegetable Broth

[Guest guest]

I have some risotto recipes from The One-Dish Vegetarian, by Maria Robbins

to share today.

 

Kathleen

 

* Exported from MasterCook *

 

Risotto Vegetable Broth

 

Recipe By : The One-Dish Vegetarian, by Maria Robbins, page 159

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts cold water

3 medium onions -- quartered

3 carrots -- scrubbed

and cut into large chunks

2 celery ribs -- scrubbed

and cut into large chunks

1 small leek -- thoroughly cleaned,

some of green part included

cut into large chunks

2 bay leaves

1 garlic clove -- smashed

1 small hand parsley with stems

Several fresh thyme sprigs

1 teaspoon salt

 

Makes about 7 cups broth

 

In just one hour you can have a light vegetable stock ready to use for

risotto. You can leave out the leek or substitute some scallions. If you

don't have fresh thyme, replace it with 1/4 teaspoon dried thyme.

 

1. Combine all the ingredients in a soup pot and bring to a simmer over

medium heat. Cook, uncovered, at a bare simmer for 50 to 60 minutes.

 

2. Strain the broth, discarding all the vegetables and herbs. Use the

broth right away or refrigerate for a couple of days.

 

 

 

 

 

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