Risotto With Leeks, Carrots & Fennel
Description
This Italian main features Water, Salt, Carrots, Fennel bulb, Leeks. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Bring water to a boil in a large pot & add salt.
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Reduce heat.
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Meanwhile, trim & clean the carrots, fennel & leeks, adding the trimmings to the pot of boiling water while you work.
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Chop all the vegetables & set aside.
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Heat oil in a large pot, add the vegetables & saute, stirring constantly, for 2 minutes.
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Add the rice & saute for 2 minutes.
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Add wine, stir gently until the liquid has been absorbed.
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Add the simmering broth, 1/2 c at a time, stirring until each addition has been absorbed.
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Be careful to keep the solids out of the risotto.
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Continue cooking, stirring & adding broth until the rice is moist, but not soupy, about 20 minutes.
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Remove from the heat, add the thyme & parsley.
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Serve immediately.
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"Vegetarian Gourmet" Winter, 1995
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 213.5kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 2521.4mg106%
- Total Carbohydrate 35.9g12%
- Dietary Fiber 3.9g16%
- Sugars 7.5g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, arborio, boiling, bulb, carrots, chopped, dry, fennel, italian, leeks, main, oil, olive, parsley, rice, risotto, salt, sautéing, simmering, thyme
