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Gallery Carrot-Lemon Risotto Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 6 cups low-sodium chicken broth 1/4 cup (1/2 stick) unsalted butter 1 large shallot, diced small Coarse salt and ground pepper 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine, such as Pinot Grigio 1/2 cup carrot juice 2 tablespoons grated Parmesan (1/4 ounce) 1 tablespoon finely grated lemon zest 1 tablespoon lemon juice
Cook’s Notes If you like, add 6 ounces cooked, chopped bacon or ham in step 3.
Gallery Carrot-Lemon Risotto
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Gallery
Carrot-Lemon Risotto
Carrot-Lemon Risotto
Carrot-Lemon Risotto
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 6 cups low-sodium chicken broth 1/4 cup (1/2 stick) unsalted butter 1 large shallot, diced small Coarse salt and ground pepper 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine, such as Pinot Grigio 1/2 cup carrot juice 2 tablespoons grated Parmesan (1/4 ounce) 1 tablespoon finely grated lemon zest 1 tablespoon lemon juice
Directions
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.
Cook’s Notes If you like, add 6 ounces cooked, chopped bacon or ham in step 3.
Cook’s Notes
If you like, add 6 ounces cooked, chopped bacon or ham in step 3.
Reviews (3)
Add Rating & Review 43 Ratings 5 star values: 5 4 star values: 9 3 star values: 16 2 star values: 11 1 star values: 2
Reviews (3)
Add Rating & Review 43 Ratings 5 star values: 5 4 star values: 9 3 star values: 16 2 star values: 11 1 star values: 2
Add Rating & Review
43 Ratings 5 star values: 5 4 star values: 9 3 star values: 16 2 star values: 11 1 star values: 2
43 Ratings 5 star values: 5 4 star values: 9 3 star values: 16 2 star values: 11 1 star values: 2
43 Ratings 5 star values: 5 4 star values: 9 3 star values: 16 2 star values: 11 1 star values: 2
5 star values: 5 4 star values: 9 3 star values: 16 2 star values: 11 1 star values: 2
Martha Stewart Member Rating: Unrated 03/19/2017 I've been making this for years and love it! I'll buy a quart bottle of carrot juice, freeze it in ice cube trays, then keep the cubes in a bag in the freezer, to use when making this. I'll also do a quick boneless, skinless chicken breast first, then shred it after cooling to add into the risotto at the end. Delightful! Martha Stewart Member Rating: Unrated 06/27/2013 This is my new favorite risotto recipe! Martha Stewart Member Rating: Unrated 03/31/2013 I made this for Easter and it is absolutely delicious. The zing of the lemon is a great contrast to the buttery richness of the rest of the risotto. And it's pretty too!Martha Stewart Member
Rating: Unrated 03/19/2017
I’ve been making this for years and love it! I’ll buy a quart bottle of carrot juice, freeze it in ice cube trays, then keep the cubes in a bag in the freezer, to use when making this. I’ll also do a quick boneless, skinless chicken breast first, then shred it after cooling to add into the risotto at the end. Delightful!
Rating: Unrated
Rating: Unrated 06/27/2013
This is my new favorite risotto recipe!
Rating: Unrated 03/31/2013
I made this for Easter and it is absolutely delicious. The zing of the lemon is a great contrast to the buttery richness of the rest of the risotto. And it’s pretty too!
All Reviews for Carrot-Lemon Risotto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carrot-Lemon Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
