Risotto With Leeks, Carrots & Fennel Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
1/2 tsp: Salt,
3 each: 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp