*  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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