Lemon Carrot Risotto

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I would actually thank my sister for coming up with this recipe! It’s perfect for the summer, but…. risotto is good anytime of the year in my books!
Ingredients:
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive
  • Pinch of kosher salt
  • ¾ cup white wine
  • 2 cup Arborio rice (risotto rice)
  • 3 cups vegetable stock
  • 3 cups carrot juice
  • Zest of one lemon
  • juice of half a lemon
Instructions
  1. In a medium saucepan over medium heat add butter and olive oil.
  2. Add rice and stir to coat with butter.
  3. Add wine ¼ cup at a time stirring continually, allow a minute in between adds.
  4. Alternate adding the carrot juice and stock ¼ cup at a time, stirring continually. The liquid should only be bubbling along edges of pan. Lower heat if you see bubbles in middle of pan.
  5. DO NOT STOP STIRRING
  6. Once all stock is gone, your rice should be creamy in texture.
  7. Lower heat and add Lemon juice
  8. Remove from heat and serve.
  9. Top with sprinkling of lemon zest

Enjoy!

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