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Carrot Risotto

This is such a beautiful orange colored dish packed with fresh carrot flavor. It makes a great bed to braised meat or seared tuna as well.


Recipe courtesy of Chef James McDonald

 I'o RestaurantO'o Farmpacific’O, 'Aina Gourmet MarketFeast at Lele


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Prep Time: 10 | Cook Time: 15 | Ready In: 25
Ingredients: Print   Add to cart
US Metric
  • 2 cup Arborio Rice
  • 3 oz. Olive Oil
  • 2 Tbl. Butter
  • 2 Tbl. Shallot, minced
  • 4 cup Carrot Juice, warm
  • 1 cup  Carrots
  • ½ cup Asiago Cheese, shredded
  • 4 Tbl. Butter, soft
  • Salt, to taste

Cooking Process:

Heat oil and 2 tablespoons butter in a pot set over medium heat. Add shallots and rice and stir for about 1 minute until rice is well coated. Start adding carrot juice a little at a time until absorbed by rice, approximately 10 minutes. Stir in carrots, cheese, soft butter and season to taste, serve immediately.

Note: I use organic carrots in this recipe whenever possible and Heirloom carrots when I can. You can substitute onion in place of the shallot