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Risotto with Winter Vegetables

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Ingredients You'll Need

3 ½ cups Vegetable Stock 1 large leek (about ½ lb.)
2 TBSP. olive oil 1 can (16oz.) whole tomatoes
1 medium carrot, diced 2 cloves garlic, minced
1 medium turnip, diced ½ cup water
½ cup red wine 1 cup uncooked Arborio rice
¼ tsp Salt 2 TBSP minced fresh sage leaves
Several grinds black pepper


Heat the stock in a saucepan until just steaming and keep handy near the stove. Cut off and discard the tough green tops from the leek. Slice the leek in half lengthwise and carefully wash away any sand or dirt caught in the layers. Dice and set aside. Drain the juice from the can of tomatoes into a bowl. Coarsely chop the tomatoes into another bowl. Set aside. Heat the oil in a large skillet over medium heat. Sauté the garlic and leek for about 5 minutes, then add the reserved tomato juice and ½ cup of

Water. Stir in the carrot and turnip, cover, and cook for about 25 minutes until the vegetables are fork-tender. Stir occasionally during the cooking time to ensure that they do not stick to the bottom of the pan. Meanwhile, place the wine in a large, heavy-bottomed saucepan. Heat over medium heat until steaming and stir in the rice. Cook, stirring constantly, until the wine is almost completely absorbed. Add ½ cup of the vegetable stock at a time, stirring almost constantly and waiting until the liquid is almost completely absorbed before each addition. Add the sage, salt, pepper, chopped tomatoes, and cooked vegetables with the last ½ cup of vegetable stock. When the last addition of stock has been absorbed and the rice is creamy and tender, serve immediately.

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