Carrot Risotto - Rachael Ray Every Day

Carrot Risotto

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Carrot Risotto
  • 4Servings

Ingredients

  • 1 cup chopped onion
  • 1 cup arborio rice
  • 2 teaspoons butter
  • 2 cups chicken stock
  • 1 1/2 cups diced carrot
  • 3/4 cup carrot juice
  • 1/3 cup dry vermouth
  • 1/2 cup grated Parmesan
  • 1/3 cup mint, chopped

Preparation

In pot, cook onion and rice in butter over high, stirring, 2 minutes. Add next 4 ingredients; boil. Reduce heat; simmer, stirring, 15 minutes. Stir in cheese and mint; season.