top of page

Carrot Juice Risotto


60 mminutes

4 servings


For best flavor: use freshly juiced carrot juice, or the store bought kind without added lemon.

Carrot Juice Risotto


2 tablespoon(s) extra virgin olive oil or coconut oil

1 cup(s) arborio rice (cannot substitute for another rice)

3 cup(s) fresh carrot juice

3 cup(s) low sodium vegetable broth

1/2 cup(s) parsley, minced


1. In a Dutch oven pot over medium heat, add the oil and rice. Stir frequently for 8 minutes, or lightly golden brown.

2. Add carrot juice and vegetable stock, 1/2 cup at a time, each. Reduce heat to low. Wait about 10 minutes between each liquid addition, stirring frequently until all the liquid is absorbed, about 50 minutes total.

3. Mix in parsley for garnish and serve. Enjoy!

Pairs with: Warm Spinach and Butternut Squash

bottom of page