Carrot juice helps give this traditional rice dish its vibrant orange hue and a natural sweetness.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

43 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 2
Rating: Unrated
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!
Rating: Unrated
This is my new favorite risotto recipe!
Rating: Unrated
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!