No waste here! Use a pound of carrots and all its greens in this tasty, springy risotto recipe.
In a medium saucepan with a lid, bring the stock and carrot juice to a simmer, covered, over low heat.
In a large pot, melt the butter over medium heat. Add the carrots, onion, garlic, and fennel seeds; season with salt and pepper. Cook, stirring occasionally, until fragrant, about 3 minutes.
Add the rice and stir until coated. Add the wine. Cook, stirring often, until almost evaporated, about 2 minutes. Add the stock mixture, 1 cup at a time, stirring constantly between additions until absorbed, about 18 minutes total; season.
Meanwhile, in a small bowl, mix the EVOO, orange zest and juice, and carrot greens.
Stir 1/4 cup Parmesan into the risotto. Divide the risotto among 4 shallow bowls. Drizzle with the carrot-greens mixture. Top with the remaining 1/4 cup Parmesan.