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.
Carrot Juice Risotto
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Ingredients
- 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
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
Carrot Juice Risotto
Amount Per Serving
Calories 196
% Daily Value*
Sodium 68mg
3%
Total Carbohydrates 39g
13%
Dietary Fiber 3g
12%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 196 cal, 13% fat cal, 3g fat, 0g sat fat, 0mg chol, 4g protein, 39g carb, 3g fiber, 68mg sodium
