You are here

Lemony Carrot Risotto

Lemony Carrot Risotto

Nutrition Facts
  • cal. (kcal) 347
Lemony Carrot Risotto
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 50 mins
  • Carb Grams Per Serving: 43

Ingredients

  • 2 cups low-sodium chicken or vegetable broth
  • 1/2 pound carrots
  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup farro
  • 1/2 cup white wine
  • 1 tablespoon plus 1 1/2 teaspoons olive oil
  • Zest and juice of 1/2 lemon
  • 1/2 cup (about 1 1/2 ounces) grated Parmesan
  • 2 tablespoons thinly sliced chives

Directions

  1. Place 1 1/2 cups broth in a small saucepan and warm over very low heat. Grate one-quarter of the carrots and set aside. Dice remaining carrots and puree in a food processor with remaining broth.
  2. Melt butter in a large heavy-bottomed saucepan over medium heat until foaming, about 2 minutes. Add onion, cumin, grated carrots, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until translucent, about 5 minutes. Add farro and cook, stirring constantly, until it starts to crackle, about 2 minutes. Add wine and cook about 1 minute.
  3. Decrease heat to medium low, stir in carrot puree and bring to a simmer. Add 1/2 cup broth and simmer, stirring constantly, until broth is nearly absorbed, about 5 minutes. Continue adding broth 1/2 cup at a time, stirring occasionally, until its absorbed and farro is al dente and has a porridgelike consistency, 25 to 30 minutes.
  4. Stir in 1 1/2 teaspoons oil, lemon juice and remaining salt and pepper; cover, remove from heat, and let rest 3 to 5 minutes. Stir in Parmesan, chives and lemon zest. Drizzle with remaining oil.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 347 cal., 12 g total fat (4 g sat. fat), 43 g carb. (7 g fiber), 12 g pro.

Love it? Share now!

Comments

Loading comments...