Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water
1/2 ts Salt
3 ea Carrots
1 sm Fennel bulb
3 sm Leeks
1 tb Olive oil
1 c Arborio rice
1/2 c Dry white wine
1 ts Thyme, chopped
1/4 c Parsley, chopped

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

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