Recipe - Veggie Risotto

2 cup Chickenlike or veggie stock
4 cup Water
1 Cloves garlic; minced, up to
2
1 md Onion; minced smallish
1 small Bulb fennel; minced smallish
1 One half cup Arborio rice
Three fourths cup Dry white wine; (optional)
8 ounce Mushrooms; coarsely chopped
2 tablespoon Chopped fresh oregano
2 tablespoon Chopped fresh sage
Salt and pepper to taste

prep time 45 mins

Combine stock and water in a pot and bring to a boil, then turn down to
barely simmering. While it is warming up, chop your veggies. Saute onion,
fennel and garlic using either wine or stock to keep them from sticking,
until softened in a large nonstick skillet over medium low heat. Add rice
and wine. Stir a bit to coat the rice. Once the mixture dries out add 1/2
cup broth and stir. When the it starts to dry out again add another One half cup
of broth and stir. Keep this pattern up you don't have to stir
constantly, but you do need to do it about every 12 minutes. Keep adding
broth as needed to keep it from sticking. After about 1015 minutes add the
mushrooms and herbs. Keep stirring and adding stock another 510 minutes
checking the rice to see if it is done. If you run out of stock before the
rice is done, just add hot water as needed. Mine usually takes 2530
minutes. Season w/ salt an pepper as desired. If you do the dairy thing,
top with ff parmesan cheese.

Posted to fatfree digest by MayfliesI@aol.com on May 6, 1999, converted by
MM_Buster v2.0l.