Carrot Risotto with Pea Microgreen Salad

Name: Carrot Risotto with Pea Microgreen Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 tablespoon olive oil; 1 c carrots; ½ c leek; Pinch saffron; 1 bay leaf; 1.5 c arborio rice; ¾ c dry white wine; 3 c carrot juice; 3 c chicken or vegetable broth; 1 c grated parmesan; 2 tablespoon unsalted butter; Carrot Microgreens; Sea Salt and Fresh Pepper to taste; 1 tablespoon champagne vinegar; 2 tablespoon olive oil; ¼ teaspoon each, Salt and Sugar; Fresh ground pepper to taste; 2 c Mixed mild microgreens such as Pea, Chard, Beet or Sunflower

User Reviews

5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Course
Main Course, Dinner
Cuisine
Canadian, Vegan

Carrot Risotto with Pea Microgreen Salad

Liam Perkins

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Carrot Risotto with Pea and Chard Microgreens is a fun riff on the classic peas and carrots. Carrot juice reduces and enriches this delicate and delicious risotto recipe. Easy to make and fun to eat!

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Ingredients

Servings

Carrot Risotto with Carrot Microgreens

1 tablespoon olive oil
1 c carrots diced ¼ “
½ c leek white and light green parts only, diced ¼”
Pinch saffron
1 bay leaf
1.5 c arborio rice
¾ c dry white wine Unoaked
3 c carrot juice
3 c chicken or vegetable broth heated
1 c grated parmesan 100 g
2 tablespoon unsalted butter
Carrot Microgreens optional
Sea Salt and Fresh Pepper to taste

Microgreen Salad Topping

1 tablespoon champagne vinegar
2 tablespoon olive oil
¼ teaspoon each, Salt and Sugar Fine sea salt and granulated sugar
Fresh ground pepper to taste
2 c Mixed mild microgreens such as Pea, Chard, Beet or Sunflower gently washed and dried in a salad spinner or tea towel.

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Instructions

Carrot Risotto

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.