Vegetable Stock for Risotto

  • Servings: MAKES 7 CUPS


  • 4 medium carrots, coarsely chopped
  • 4 medium onions, quartered
  • 6 medium celery ribs, coarsely chopped
  • 2 medium shallots, quartered
  • 1 small white turnip, peeled and coarsely chopped
  • 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 garlic clove, smashed

How to make this recipe

  1. In a large nonreactive saucepan, combine all of the ingredients with 11 cups of water and bring to a boil over high heat. Reduce the heat to moderately low and simmer for 50 minutes. Remove from the heat and strain the stock into a clean saucepan.

Make Ahead

The stock can be made up to 3 days ahead; refrigerate and cover. Or freeze for up to 1 week.

Serve With

Pumpkin Risotto.

Contributed By Published January 1995

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