Spicy Carrot Risotto
- Category: Vegetable dishes
- Preparation time: 30 minutes
Ingredients:
2 tablespoons extra virgin olive oil
1 cup finely chopped onion
1 cup Arborio rice
2 garlic cloves, pressed or minced
2 cups vegetable stock
2 cups fresh carrot juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
Dash cayenne pepper
2 tablespoons butter
2 ounces freshly grated Parmesan cheese (1/2 cup) or Parmesan substitute
Chives for garnish (optional)
Julienned red onion for garnish (optional)
Instructions:
1. Heat the olive oil in a heavy pan. Add the onion and cook over low heat until soft and translucent, 8 to 10 minutes. Add rice and garlic and cook, stirring constantly, for 2 minutes to coat the rice with oil.
2. Add the stock (a little at a time) and cook until the rice is almost dry.
3. Lower the heat to simmer and begin adding carrot juice, 1/2 cup at a time, simmering until rice becomes almost dry but always has some liquid covering the top. Add more juice as necessary. Stir frequently. When adding the last 1/2 cup carrot juice, add salt, cinnamon, cumin, nutmeg and cayenne. Cook until most of the liquid is absorbed, then stir in butter.
4. Remove from the heat, stir in the 1/2 cup Parmesan cheese, and serve immediately. Garnish as desired.
