Delicious Living
  • 1 cup Arborio or Carnaroli rice
  • 1 tablespoon extra-virgin olive oil
  • 2 1/2 - 3 cups fresh carrot juice
  • 2 1/2 - 3 cups low-sodium vegetable broth
  • 8-12 scallions, chopped into 1/2-inch pieces (about 1 cup)
  • 1 bunch Italian parsley, chopped (about 1 cup)
  • Salt and pepper (to taste)
  • Freshly grated Parmesan cheese (optional)

Carrot Juice Risotto

Staff | Delicious Living
  • Serves: 6 people
  • Calories per serving: 196

This takes about one hour to complete, but really you're doing little more than an occasional stir. Homemade carrot juice is exquisite, but buying a quart of fresh ready-made makes this dish supereasy.

  1. In a large, heavy-bottomed pan on medium heat, toast rice in olive oil, stirring a bit for 8 minutes. Reduce heat a little and add 1/2 cup carrot juice and 1/2 cup vegetable broth. Stir. As liquid is absorbed, add another 1/2 cup of each liquid. Continue process until 5-6 cups total liquid has been absorbed and rice is creamy, 50-60 minutes.
  2. Add chopped scallions and parsley. Season to taste with salt and pepper. Just before serving, top each portion with 1 tablespoon Parmesan cheese, if desired.

PER SERVING: 196 cal, 13% fat cal, 3g fat, 0g sat fat, 0mg chol, 4g protein, 39g carb, 3g fiber, 68mg sodium

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