No waste here! Use a pound of carrots and all its greens in this tasty, springy risotto recipe.


Credit: Photography by Christina Holmes

Recipe Summary test

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.