Carrot Risotto

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* Exported from MasterCook *

 

Carrot Risotto

 

Recipe By : Good Housekeeping Magazine, May 2002, page 166

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces canned or bottled carrot juice -- up to 15

(plus water to equal 2 cups)

14 1/2 ounces vegetable broth -- (1 3/4 cups)

1/2 cup dry white wine

1 tablespoon olive oil

2 cups shredded carrots

(about two-thirds 10-ounce package)

1/2 small onion -- finely chopped

2 cups Arborio rice -Italian short-grain rice)

OR medium-grain rice

1/3 cup grated Parmesan cheese

3/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons coarsely chopped mint or parsley -- (optional)

 

1. In covered 2-quart saucepan, heat carrot juice, broth, wine, and 1 1/4

cups water to boiling over high heat.

 

2. In 3- to 3 1/2-quart microwave-safe casserole, combine oil, carrots,

and onion. Cook, uncovered, in microwave oven on High 2 minutes or until

onion softens. Add rice and stir to coat. Cook on High 1 minute.

 

3. Stir hot liquid into rice mixture. Cover casserole with lid or vented

plastic wrap and cook on Medium (50% power) 15 to 20 minutes or until most

of liquid is absorbed and rice is tender but still firm. Stir in Parmesan,

salt, and pepper. Sprinkle with mint if you like.

 

Total time: 30 minutes. Makes about 6 cups or 4 main-dish servings. Each

serving: About 570 calories, 15 g protein, 105 g carbohydrate, 7 g total

fat (2 g saturated), 4 g fiber, 7 mg cholesterol, 1,110 mg sodium.

 

NOTE: This recipe was tested in a 1,100-watt microwave oven. If your

microwave has more or less power, it may be necessary to make adjustments

in cooking times to reach desired doneness.

 

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