Carrot Risotto with Pea Microgreen Salad
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course, Dinner
Carrot Risotto with Pea Microgreen Salad
Description
Carrot Risotto with Pea Microgreen Salad is an inventive take on risotto featuring diced carrot and leeks sautéed with saffron and bay leaf, cooking arborio rice slowly with alternating ladles of carrot juice and hot broth. This results in a creamy rice with a slightly sweet, earthy flavor from the carrots and a hint of floral saffron. The risotto finishes with Parmesan and butter for richness, garnished optionally with carrot microgreens. The accompanying salad blends a variety of microgreens, notably pea microgreens, tossed in a light dressing of champagne vinegar, olive oil, salt, sugar, and freshly ground black pepper, which adds a fresh, crisp contrast to the creamy risotto.
This dish works well as a vegetarian main or a substantial side, bringing together soft, creamy textures with crisp, fresh greens. The use of carrot juice in place of all broth adds a unique depth, while the microgreen salad offers a refreshing finish.
Ingredients
Carrot Risotto with Carrot Microgreens
- 1 tablespoon olive oil
- 1 c carrot 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 white wine Unoaked, dry
- 3 c carrot juice
- 3 c chicken broth heated, or vegetable broth
- 1 c Parmesan Cheese 100 g, grated
- 2 tablespoon butter unsalted
- carrot microgreens optional
- sea salt to taste
- black pepper to taste
Microgreen Salad Topping
- 1 tablespoon champagne vinegar
- 2 tablespoon olive oil
- ¼ teaspoon salt Fine sea salt and granulated sugar
- ¼ teaspoon sugar Fine sea salt and granulated sugar
- black pepper fresh ground, to taste
- 2 c pea microgreens gently washed and dried in a salad spinner or tea towel, mixed mild microgreens such as
- 2 c chard microgreens
- 2 c beet microgreens
- 2 c sunflower microgreens
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.
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.
User Reviews
Overall Rating
5
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