If you like, add 6 ounces cooked, chopped bacon or ham in step 3.
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I've been making this for years and love it! I'll buy a quart bottle of carrot juice, freeze it in ice cube trays, then keep the cubes in a bag in the freezer, to use when making this. I'll also do a quick boneless, skinless chicken breast first, then shred it after cooling to add into the risotto at the end. Delightful!
This is my new favorite risotto recipe!
I made this for Easter and it is absolutely delicious. The zing of the lemon is a great contrast to the buttery richness of the rest of the risotto. And it's pretty too!