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Risotto With Leeks~ Carrots & Fennel

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      Title: RISOTTO WITH LEEKS~ CARROTS & FENNEL
 Categories: Main dish, Rice, Vegetarian
      Yield: 4 Servings
 
      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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