I love all Risotto! Here is a perfect one for Easter dinner as it pairs well with ham, lamb or poultry!
Carrot and Lemon Risotto
- 6 cups chicken broth
- 1/4 cup unsalted butter
- 1 large shallot, diced small
- Coarse salt and ground pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup carrot juice (I press my own but bottled is fine)
- 2 tablespoons grated Parmesan
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
In a medium pot bring broth to a simmer; reduce heat and keep warm. In another pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring 1 minute.
Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup hot broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes. Add carrot juice and stir until absorbed, 4 minutes.
Remove skillet from heat and stir in 2 tablespoons butter, Parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper and serve immediately.