Carrot Juice Risotto

Side

60 mminutes

4 servings

Overview

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

Ingredients

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

Steps

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

Back to recipes