Carrot and Vegetable Risotto

by Chef

Serves: 6Prep Time: 10-15 minutesCook Time: 20-25 minutes


For the risotto:

  • 3 cups carrot juice (store-bought)
  • 2 cups vegetable broth (store-bought)
  • 3 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 1 teaspoon minced garlic
  • 1 cup broccoli florets
  • 1 cup chopped zucchini
  • 1 cup chopped yellow squash
  • 1/2 cup finely grated Romano
  • 1 tablespoon chopped parsley
  • Pinch kosher salt
  • Fresh-ground black pepper to taste



For the risotto: In a medium-size saucepan heat the carrot juice and broth and keep it hot. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add onion and cook, stirring frequently until tender, about 3 minutes. Add rice and stir to coat with the butter. Add garlic, broccoli, zucchini, and yellow squash. Then add wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1 cup hot broth mixture and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth, 1 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Repeat 5 times until all liquid has been used and vegetables and rice are tender. Vegetables should be firm to the bite and the mixture creamy, about 20 minutes total cook time. Remove pan from heat and stir in the remaining butter, Romano cheese, and season with salt and pepper. Add additional grated cheese over tops and season with fresh-cracked pepper and chopped parsley.

Recipe adapted from “Pilaf, Risotto, and Other Ways with Rice” — Lada Fretz