Risotto with Fresh Fennel and Carrots

Ingredients:

3 ½ cups vegetable stock
2 tablespoons brandy
1 ½ cups diced fresh fennel bulb (apx. 1 lg. bulb)
1 medium carrot, diced
½ cup chopped yellow onion
2 tablespoons olive oil
1 cup uncooked Arborio rice
1 teaspoon dried basil
¼ cup fresh Italian parsley leaves

Heat stock in a saucepan until just steaming and keep handy near the stove. Place the brandy and 2 tablespoons of the stock in a 2-quart pot that has a tight fitting lid over medium heat. Add the fennel, carrot, and onion. Stir to coat, cover, and cook for ten minutes, removing the lid occasionally to stir the vegetables around. When the vegetables are fork-tender, uncover thepan and turn off the the heat.

Meanwhile, heat the oil in a heavy-bottomed saucepan over medium heat and add the rice. Stir to coat the rice with the oil, then add about ½ cup of the stock and the basil, and stir constantly until the liquid is almost completely absorbed. Add the remaining stock ½ cup at a time, stirring almost constantly and waiting until the liquid is almost completely absorbed before each addition. Add the braised vegetables and parsley with the last ½ cup of stock. When the last addition of stock has been absorbed and the rice is creamy and tender, transfer to a warmed serving bowl. Garnish with parsley or fennel sprigs.

This recipe is from "The Vegan Gourmet" by Susann Geiskopf-Hadler and Mindy Toomay