Sunny Risotto


The moment you take a bite of this rich-tasting, aromatic risotto, you’ll forget how healthy it is. The secret to its ultra creamy texture is constant stirring and the rich carrot juice, which also gives it a gorgeous golden color.

Quick look

  • prep 15 min    cook 35 min
  • serves 4


  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 2 large carrots, cut into 1/4-inch pieces
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1 can (14 1/2 ounces) reduced-sodium chicken or vegetable broth
  • 1 cup carrot juice
  • 1/2 cup water
  • Salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper

    How to make it   50 minutes

  • 1

    In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and sauté until tender, about 5 minutes.

  • 2

    Add the carrots and sauté until crisp-tender, about 4 minutes.

  • 3

    Add the rice, stirring to coat.

  • 4

    Add the wine and cook, stirring occasionally, until evaporated by half, about 2 minutes.

  • 5

    In a medium bowl, combine the broth, carrot juice, water, and salt, to taste. Add to the rice, 1/2 cup at a time, and cook, stirring, until absorbed, before adding the next 1/2 cup (total time will be about 20 minutes.)

  • 6

    Remove from the heat. Stir in the Parmesan and pepper before serving.

One More Notch!

To add some crunch to the creaminess, add 1/4 cup chopped blanched almonds along with the rice.

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