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Vegetable Stock For Risotto


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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

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