Risotto with leeks, carrots & fennel

Risotto with leeks, carrots & fennel
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Risotto with leeks, carrots & fennel ingredients

  • 4 c water
  • 1⁄2 t Salt
  • 3 ea Carrots
  • 1 small Fennel bulb
  • 3 small Leeks
  • 1 T olive oil
  • 1 c Arborio Rice
  • 1⁄2 c Dry white wine
  • 1 t thyme, chopped
  • 1⁄4 c parsley, chopped

Cooking Risotto with leeks, carrots & fennel

1. Bring water to a boil in a large pot & add salt.
2. Reducei heat.
3. Meanwhile, trim & clean the carrots, fennel & leeks, adding the trimmings to the pot of boiling water while you work.
4. Chopi all the vegetables & set aside.
5. Heat oil in a large pot, add the vegetables & saute, stirring constantly, for 2 minutes.
6. Add the rice & saute for 2 minutes.
7. Add wine, stir gently until the liquid has been absorbed.
8. Add the simmering broth,

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