Easy Italian vegetables stock

I use this for many recipes, especially risotto.

It’s so easy to make and with very simple ingredients. Store bought versions usually have a lot of salt and some unnecessary ingredients, so we always make ours at home.

INGREDIENTS for 1,5 liters of stock:

- 1 onion

- 1 carrot

- 1 celery

- salt

- 1 tablespoon extra vergin olive oil (optional)

- 2 liters water

Peel the onion and the carrot. Cut the celery into smaller pieces so that they fit your pot.

Put the water and all other ingredients in a large pot over medium heat.

Boil for about 40 minutes.

Salt to taste.

Store in the fridge and use within 3 - 4 days maximum.