(Risotto with leeks and carrots - Our recipe)

500 g (1 lb 2 oz) rice for risotto
2 leeks
2 fresh young onions
400 g (14 oz) carrots
Bunch of parsley
1 stalk of celery
10 tablespoons extra virgin olive oil
350 ml (12 fl oz - 1 1/2 C) dry white wine
1,5 l (50 fl oz - 6 3/4 C) vegetable stock

Time:
preparation: 30 minutes
cooking: 40 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Wash carrots, peel and steam them for about 15 minutes. Press them through a sieve while still hot (or you could use a mouli legumes). Put them aside and prepare the other ingredients for the recipe.
Prepare the vegetable stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
Peel leeks and onions and wash them, wash parsley, prepare celery; chop finely all these vegetables. Put them in a large and deep saucepan with the oil and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add puréed carrots and 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve.