CARROT-LEMON RISOTTO
Carrot juice helps give this traditional rice dish its vibrant orange hue and a natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes. Add carrot juice and stir until absorbed, 4 minutes.
- Remove skillet from heat and stir in 2 tablespoons butter, Parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 267 g, Fat 12 g, Protein 9 g
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Carl Bullock
[email protected]This risotto was a bit too sour for my taste. I think I would have preferred it with less lemon juice.
Julieth baltierra
[email protected]I love the unique flavor combination of carrot and lemon in this risotto. It's a great dish for a special occasion.
Yekeem Llors
[email protected]This was the perfect dish for a light and refreshing summer meal. The carrot and lemon flavors were perfectly balanced and the risotto was cooked to perfection. I will definitely be making this again!
Eric Tracy
[email protected]This risotto was so easy to make and it tasted amazing! I loved the creamy texture and the bright flavor of the lemon. I will definitely be making this again.
Everyone Hates Me
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Lashawn Pipkin
[email protected]This risotto was very bland. I was expecting more flavor from the carrot and lemon, but it just tasted like rice. I won't be making this again.
Roberto Carlos Vera Cifuentes
[email protected]This recipe was a bit too tangy for my taste. I think I would have preferred it with less lemon juice. Otherwise, it was a good risotto.
Luca Giardino
[email protected]I was pleasantly surprised by how much I enjoyed this risotto. I'm not usually a fan of carrot dishes, but the lemon really brightened it up. I would definitely make this again.
Kristin Pillon
[email protected]This risotto was delicious! I love the combination of carrot and lemon. It was easy to make and I will definitely be making it again.
Spiritual Luna
[email protected]I followed the recipe exactly and the risotto turned out perfectly. It was creamy, flavorful, and had just the right amount of tanginess from the lemon. I served it with a simple green salad and it was a hit with my family.
Yassen Yasmin
[email protected]This carrot lemon risotto was a delightful dish! The flavors of the carrot and lemon blended perfectly, creating a creamy and zesty risotto. I was impressed with how easy it was to make, and the results were restaurant-quality.