Carrot Risotto


1 tablespoon Olive Oil
1 Clove Garlic - minced or pressed
1/4 cup Dry Sherry
1/2 cup Water
1/4 teaspoon Salt, Ground Cinnamon, Ground Cumin
1/8 teaspoon Ground Nutmeg
1 tablespoon Margarine
1/4 cup Freshly Grated Parmesian
Optional Chives, Cut Red Pepper (Julienne Style)
Grated Parmesian on Top


Heat oil in a heavy saucepan. Add the onion and cook until soft and translucent over a low flame (about 4 minutes). Add rice and garlic and cook with constant stirring for 2 minutes. Add sherry and cook until dry. Add water and cook until dry.
Lower heat to a simmer and begin adding the carrot juice 1/2 cup at a time, simmering until rice is almost dry before adding the next 1/2 cup. Stir frequently. When adding the last 1/2 cup of carrot juice, add the spices. Cook until liquid is absorbed. Stir in the margarine.
Remove from heat. Stir in the 1/4 cup Parmesian cheese and serve immediately. Garnish with chives, onions, and extra Parmesian as desired.




5 1/2 cup servings


Wednesday, December 2, 2009 - 11:10pm


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