Risotto with Leeks, Carrots, and Fennel

From B and T Haspel

½ teaspoon salt
3 carrots
1 small fennel bulb
3 small leeks
1 tablespoon olive oil
1 cup uncooked Arborio rice
½ cup dry white wine
1 teaspoon fresh thyme or ½ teaspoon dried
¼ cup fresh parsley or 1 tablespoon dried
3 tablespoons parmesan cheese (optional)

Bring 4 cups water to boil in large saucepan and add salt. Reduce heat to very low. Clean and trim carrots, fennel and leeks, adding trimmings to simmering water. Chop vegetables. Heat oil in large saucepan, add vegetables and sauté 2 minutes, stirring constantly. Add rice and sauté 2 minutes. Add wine and stir gently over low heat until liquid has been absorbed. Add broth ½ a cupful at a time, stirring until each addition has been absorbed. (Strain broth as you add it to keep trimmings out of rice mixture). Continue cooking, stirring and acting broth until rice is moist but not soupy, 20-30 minutes. Remove from heat, add thyme, chopped parsley and optional Parmesan. Four servings.

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