Leek and Rice: The Greek Risotto (vegan)

Cooking with ioannis episode 19: Leek and Rice: The Greek Risotto. Ingredients: 2 onions, 3 carrots, 4-5 half stems of celery, 4-5 medium sized leeks, pepper, salt, teaspoon of dried dill, 1/4 cup of olive oil. Method: 1) chop the onions and carrots in small cubes and add in a large shallow pan
2) Add ¼ cup olive oil and fry over medium heat
3) Chop and add the celery sticks
4) Chop and wash the leeks before adding to the pan
5) Add salt and pepper and half a tube of tomato puree, plus 2 cups of water and the dill
6) Wash 1 cup of long grain easy-cook rice (but any type will do) and parboil the rice before adding to the mix.
7) Simmer for 20’ stirring occasionally till the rice absorbs all the liquid.
*Be careful it does not catch at the bottom, it is easy to burn.