Carrot Juice Risotto
  • 1cup Arborio or Carnaroli rice
  • 1tablespoon extra-virgin olive oil
  • 2 1/2 – 3cups fresh carrot juice
  • 2 1/2 – 3cups low-sodium vegetable broth
  • 8-12 scallions, chopped into 1/2-inch piecesabout 1 cup
  • 1bunch Italian parsley, choppedabout 1 cup
  • Salt and pepperto taste
  • Freshly grated Parmesan cheeseoptional
  1. In a large, heavy-bottomed pan on medium heat, toast rice in olive oil, stirring a bit for 8 minutes. Reduce heat a little and add 1/2 cup carrot juice and 1/2 cup vegetable broth. Stir. As liquid is absorbed, add another 1/2 cup of each liquid. Continue process until 5-6 cups total liquid has been absorbed and rice is creamy, 50-60 minutes.
  2. Add chopped scallions and parsley. Season to taste with salt and pepper. Just before serving, top each portion with 1 tablespoon Parmesan cheese, if desired.
Recipe Notes
Nutrition Facts
Carrot Juice Risotto
Amount Per Serving
Calories 196
% Daily Value*
Sodium 68mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 196 cal, 13% fat cal, 3g fat, 0g sat fat, 0mg chol, 4g protein, 39g carb, 3g fiber, 68mg sodium