I saw this recipe and had to try it. I was lucky to be able to ask a friend to juice some carrots so that I could give it a go. Highly recommend asking a friend if you don’t have a juicer yourself. I added fennel as I had some in the fridge but it's not necessary. I also added roasted carrots to the risotto as I liked the textural element. Hope you enjoy it if you make it.
425 ml chicken or vegetable stock
225 ml fresh carrot juice (approx. 400 g carrots)
25 g butter
1 onion, finely chopped
1 fennel bulb, finely chopped (optional)
200 g Arborio Rice (I used a mix of brown basmati & pearl barley)
50 ml dry white wine (I skipped this)
50 g parmesan
2-4 Tbsp chopped parsley
Salt and pepper
2-3 carrots, cut into long batons
1 Tbsp oil
Salt and pepper
Preheat oven to 190 º C. Slice carrots into batons and place on a roasting tray. Season and toss well. Roast in the oven until carrots are tender and golden. (Around 20 minutes)
Put the chicken stock, carrot juice and 450 ml water in a large saucepan, bring to the boil and then simmer over low heat.
Melt butter in a saucepan over medium heat, add the onions (and fennel if using) and gently cook for 5 minutes until soft. Season with salt and pepper.
Increase the heat, add the rice and stir for 2-3 minutes until all the grains are translucent. Add the wine (if using) and stir until all the wine is absorbed.
Add 125 ml of the simmering liquid and stir until most of the liquid is absorbed. Continue adding the broth, a ladle at a time, until it is all absorbed. This should take 25-30 minutes. Stir in roasted carrots, parmesan and half the parsley.
Season to taste and serve, top with parmesan and parsley.
We served it with a kale salad. Would be lovely with grilled chicken or lamb on the side.