*  Exported from  MasterCook  *

                   RISOTTO WITH LEEKS, CARROTS & FENNEL

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main dish                        Rice
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            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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