Sunny Risotto

SECRET INGREDIENT: carrot juice

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.

Ingredients

• 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.