1 bunch leeks2 Tbsp. olive oil 1 tsp. minced fresh thyme 1 fennel bulb 2 c. Arborio rice 3 Tbsp. Parmesan cheese (optional) 2 beets ¾ c. dry white wine 2 Tbsp. butter (optional)
½ tsp. salt plus more to taste fennel fronds for garnish 8 c. water, or vegetable or chicken broth
freshly ground pepper Bring water or broth to a simmer in a lg. saucepan, and reduce heat to very low. Clean and trim beets, fennel and leeks (add trimmings to simmering water). Chop veggies. Heat oil over med. heat in a lg. saucepan. Add veggies and sauté 10 min. or until veggies just begin to brown on edges. Add rice and salt; sauteé 2 min. Add wine; stir until liquid has been absorbed. Add broth ½ cup at a time through a strainer (to keep trimmings out), stirring until each addition has been absorbed before adding more. Continue cooking, stirring, and adding broth until rice is tender but not a total mush, 20-30 min. You may not need all the broth. Remove from heat, add thyme and optional butter. Stir until melted. Add salt to taste. Garnish with freshly ground pepper, optional Parmesan and fennel fronds. Serve with a crunchy salad. recipe adapted from former CSA Manager Tom McElderry
NOTE: The beets will make this pink! Serves 4.