Carrot Risotto

Photo: flickr user Ned Raggett

Ingredients

1 tablespoon Olive Oil

1/2 cup Finely Chopped Onion

1/2 cup Arborio Rice

1 Clove Garlic - minced or pressed

1/4 cup Dry Sherry

1/2 cup Water

2 cups Carrot Juice

1/4 teaspoon Salt, Ground Cinnamon, Ground Cumin

1/8 teaspoon Ground Nutmeg

1 Dash Cayenne Pepper

1 tablespoon Margarine

1/4 cup Freshly Grated Parmesian

Optional Chives, Cut Red Pepper (Julienne Style)

Grated Parmesian on Top

Preparation

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.