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 ts 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