Risotto with Leeks, Carrots and Fennel

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Risotto with Leeks, Carrots and Fennel

 

4 cups water

1/2 tsp. salt

3 carrots

1 small fennel bulb

3 small leeks

1 tbsp. olive oil

1 cup arborio rice

1/2 cup dry white wine

1 tsp. thyme, chopped

1/4 cup parsley, chopped

 

Bring water to a boil in a large pot, add salt. Reduce heat. Meanwhile, trim and

clean the carrots, fennel and 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 and saute, stirring constantly, for 2 minutes. Add the

rice and saute for 2 minutes. Add wine, stir gently until the liquid has been

absorbed. Add the simmering broth, 1/2 cup at a time, stirring until each

addition has been absorbed. Be careful to keep the solids out of the risotto.

Continue cooking, stirring and adding broth until the rice is moist, but not

soupy, about 20 minutes. Remove from the heat, add the thyme and parsley. Serve

immediately. Serves 4.