Carrot Risotto with Carrot Microgreens

ABOUT SABRINA CURRIE Classically French-trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

Carrot Risotto with Pea and Chard Microgreens is a fun riff on the classic peas and carrots. Carrot juice reduces and enriches this delicate and delicious risotto recipe. Easy to make and fun to eat!

Recipe by SABRINA CURRIE

Course: Main

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Carrot Risotto with Carrot Microgreens
1 tbsp Olive Oil
1 cup Carrots diced ¼ “
1/2 cup Leek white and light green parts only, diced ¼”
1 pinch Saffron
1 Bay Leaf
1.5 cup Arborio Rice
3/4 cup Dry White Wine Unoaked
3 cups Carrot Juice
3 cups Chicken or Vegetable Broth heated
1 cup Grated Parmesan 100g
2 tbsp Unsalted Butter
Sea Salt and Fresh Pepper to taste
Carrot Microgreens garnish
Microgreen Salad Topping
2 cups Mixed mild microgreens such as Pea, Chard, Beet or Sunflower gently washed and dried in a salad spinner or tea towel
1 tbsp Champagne Vinegar
2 tbsp Olive Oil extra virgin
1/4 tsp/each Salt and Sugar Fine sea salt and granulated sugar
Fresh ground pepper to taste

Carrot Risotto
In a large saucepan, heat oil on medium. Once hot, add carrots, leeks, saffron and bay leaf. Stir frequently until leeks are translucent and then stir in rice. After stirring rice for 1 minute, stir in wine and turn heat to medium-low until it is absorbed and evaporated. Then start alternating carrot juice and hot broth 1 cup at a time, stirring frequently and waiting until each cup is absorbed before adding more. This stirring process will create the creamy texture of the risotto and the carrot juice will form the sauce as it reduces. Test for doneness (al dente) after about 20-30 minutes, you may not need all the broth. (Rice should feel/taste cooked but not too mushy.) Cook longer if needed but it shouldn’t need much longer than 30 minutes. Remove bay leaf, turn heat off and stir in parmesan and butter until melted. Season to taste with salt, pepper and carrot microgreens if using. Serve topped with Pea Microgreen Salad.
Microgreen Salad
Mix vinegar, oil, salt, sugar and pepper together in a medium size bowl. Add microgreens, toss gently and pile on top of risotto to serve.

Michael Kaufmann