5 from 33 votes
Carrot Risotto with Pea Microgreen Salad
Carrot Risotto with Pea Microgreen Salad combines creamy arborio rice cooked in carrot juice and broth with finely diced carrots, leeks, and subtle saffron for a gently sweet and earthy flavor. The risotto's creamy texture is balanced by a fresh microgreen salad dressed with champagne vinegar and olive oil, adding brightness and crunch. This dish offers a vegetable-rich twist on traditional risotto, showcasing mild carrot sweetness with the fresh bite of microgreens for a unique salad topping. It suits a light lunch or a refined vegetarian main course.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Course:
Main Course, Dinner
Cuisine:
Canadian, Vegan
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 chard microgreens
- 2 c beet microgreens
- 2 c sunflower microgreens
- 2 c pea microgreens gently washed and dried in a salad spinner or tea towel, mixed mild microgreens such as
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.
Cup of Yum
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.