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Lemony Carrot Risotto

Lemony Carrot Risotto
Makes: 4  servings Prep 10 mins Cook 50 mins


  • 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


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.

From FitnessMagazine.com