• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Carrot Risotto

  • 4servings
  • 30minutes
  • 570calories

Add to MenuAdd to Calendar

Source: www.delish.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 can(s) (12- to 15-ounce) carrot juice , plus water to equal 2 cups 1 can(s) (14 1/2-ounce) chicken or vegetable broth (1 3/4 cups)

  2. 1/2 cup(s) dry white wine

  3. 1 tablespoon(s) olive oil

  4. 2 cup(s) shredded carrots

  5. 1/2 small onion , finely chopped

  6. 2 cup(s) Arborio rice (Italian short-grain rice) or medium-grain rice

  7. 1/3 cup(s) grated Parmesan cheese

  8. 3/4 teaspoon(s) salt

  9. 1/4 teaspoon(s) ground black pepper

  10. 2 tablespoon(s) coarsely chopped mint or parsley

Instructions Jump to Ingredients ↑

  1. In covered 2-quart saucepan, heat carrot juice, broth, wine, and 1 1/4 cups water to boiling over high heat.

  2. In 3- to 3 1/2-quart microwave-safe casserole, combine oil, carrots, and onion. Cook, uncovered, in microwave oven on High 2 minutes or until onion softens. Add rice and stir to coat. Cook on High 1 minute.

  3. Stir hot liquid into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 to 20 minutes or until most of liquid is absorbed and rice is tender but still firm. Stir in Parmesan, salt, and pepper. Sprinkle with mint if you like.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback