8-12scallions, chopped into 1/2-inch piecesabout 1 cup
1bunchItalian parsley, choppedabout 1 cup
Salt and pepperto taste
Freshly grated Parmesan cheeseoptional
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.
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.
Carrot Juice Risotto
Amount Per Serving
% Daily Value*
Total Carbohydrates 39g13%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.