Food & Cooking Recipes Appetizers Carrot-Lemon Risotto 3.1 (43) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 Carrot juice helps give this traditional rice dish its vibrant orange hue and a natural sweetness. Ingredients 6 cups low-sodium chicken broth ¼ cup (½ stick) unsalted butter 1 large shallot, diced small Coarse salt and ground pepper 1 cup Arborio or Carnaroli rice ½ cup dry white wine, such as Pinot Grigio ½ cup carrot juice 2 tablespoons grated Parmesan (¼ ounce) 1 tablespoon finely grated lemon zest 1 tablespoon lemon juice Directions 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. Cook's Notes If you like, add 6 ounces cooked, chopped bacon or ham in step 3. Print