Instructions:

Yield: 4 servings

4 cup Water
1/2 tsp Salt
3 ea Carrots
1 sm Fennel bulb
3 sm Leeks
1 tbsp Olive oil
1 cup Arborio rice
1/2 cup Dry white wine
1 tsp Thyme, chopped
1/4 cup 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.