shared via Sabrina Currie's West Coast Kitchen Garden
A fun riff on the classic peas and carrots. Easy to make and fun to eat!
Carrot Risotto with Carrot Microgreens
1 tbsp Olive Oil
1 cup Carrots diced ¼ “
½ cup Leek white and light green parts only, diced ¼”
1 Bay Leaf
1.5 c Arborio Rice
¾ cup Dry White Wine Unoaked
3 cup Carrot Juice
3 cup Chicken or Vegetable Broth heated
1 cup Grated Parmesan 100 g
2 tbsp Unsalted Butter
Carrot Microgreens optional
Sea Salt and Fresh Pepper to taste
1 tbsp Champagne Vinegar
2 tbsp Olive Oil
¼ tsp each, Salt and Sugar Fine sea salt and granulated sugar
Fresh ground pepper to taste
2 cup Mixed mild microgreens such as Pea, Chard, Beet or Sunflower gently washed and dried in a salad spinner or tea towel.
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.
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.