Carrot Juice Risotto
 Carrot
Juice RisottoApril, 2006 Serves 6 / 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 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) 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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