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

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Delicious Living Blog

Enter Our Sweepstakes!

Delicious Living 2015 Super Supplement Sweepstakes

Recipe of the Month

Summer Berry Salad

Sponsored Introduction Continue on to (or wait seconds) ×