“I love freshly-extracted juices, but you can purchase carrot juice at the grocery store. If you juice your own, toss in a coin-size piece of ginger for an added zing.”
Carrots, 1 lb. small with greenery
Olive Oil, 5 Tbsp. divided
Chicken broth, 3 2/3 cups, divided
Unsalted butter, ½ cup cold cut up, divided
Honey, 2 Tbsp
Fresh ginger, 2 tsp. minced
Carrot juice, 2 2/3 cups
Onion, 1 cup finely chopped
Arborio rice, 2 ¼ cups
Dry white wine, 1 cup
Parmigiano-Reggiano cheese, ½ cup freshly grated
Fresh ginger, 1 Tbsp. grated
Kosher salt, ¼ tsp.
Fresh Rosemary, 2 Tbsp. chopped
Garnish: Shaved Parmigiano-Reggiano cheese
Scrub carrots under cold running water; pat dry. Cook carrots in 2 Tbsp. olive oil in a large skillet over medium heat 12 minutes or until lightly browned. Turn carrots over; cook 6 minutes or until lightly browned. Add ¼ cup broth; cover and cook 7 minutes or until carrots are tender. Remove carrots from pan. Add 2 Tbsp. butter, honey, and 2 tsp. minced ginger to pan; cook stirring constantly, 2 minutes. Return carrots to pan, stirring to coat. Remove pan from heat.
- Heat remaining chicken broth and carrot juice in a medium saucepan over medium heat until warm. Keep warm.
- Sauté onion in remaining 3 Tbsp. olive oil in a large saucepan over medium heat 7 minutes or until tender. Add rice, stirring to coat. Cook rice, stirring often, 3 minutes (do not brown) Stir in wine. Cook, stirring constantly, 1 minute or until wine is absorbed.
- Add 2 cups warm broth mixture, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, adding 1 cup at a time, until liquid is absorbed. (Total cooking time is about 30 minutes.) Remove pan from heat. Add remaining 6 Tbsp. butter, ½ cup grated cheese, 1 Tbsp. grated ginger, and salt, stirring until butter and cheese melt. Cover and let stand 3 minutes.
- Cut carrots in half lengthwise. Spoon risotto onto serving plates. Sprinkle with rosemary, and top with halved carrots. Garnish, if desired. Serve immediately. 6 servings