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Carrot-Lemon Risotto
What You Need
• 6 cups low-sodium chicken broth
• 1/4 cup (1/2 stick) unsalted butter
• 1 large shallot, diced small
• Coarse salt and ground pepper
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/2 cup carrot juice
• 2 tablespoons grated Parmesan (1/4 ounce)
• 1 tablespoon finely grated lemon zest
• 1 tablespoon lemon juice

In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute. Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes. Add carrot juice and stir until absorbed, 4 minutes. Remove skillet from heat and stir in 2 tablespoons butter, Parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper and serve immediately.


Product NameUnit Of MeasureQty
Lemons 1 ea.
Shallot .50 LB.
Bunched Carrots 1 bunch
Pacific Organic Chicken Broth 32 oz.
BelGioioso Parmesan Cheese Wedge 8 oz.
LUNDBERG- White Amborio Rice 1 lb.
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