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SEO title Insert variable Title Page / Site title Site title Title Primary category Separator Slug whats-with-risotto-and-all-the-stirring Meta description Insert variable What's with risotto and all the stirring? I'll tell you. Site title Title Primary category Separator SEO analysisGood risotto and all the stirring Add related keyphrase Cornerstone content Advanced Move upMove downToggle panel: Custom Field Template Move upMove downToggle panel: Send Trackbacks Move upMove downToggle panel: Excerpt Excerpt Other rice dishes don’t require stirring. Not pilaf. Not Mexican rice. Not jambalaya. So why risotto? I'll tell you. Excerpts are optional hand-crafted summaries of your content that can be used in your theme. Learn more about manual excerpts. Move upMove downToggle panel: YARPP: Related Posts These are the related entries for this entry. Updating this post may change these related posts. Are you an over-stirrer or an under-stirrer? (11.879) What if it’s too salty? 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Configure Options Refresh Move upMove downToggle panel: Discussion Allow comments Allow trackbacks and pingbacks on this page Move upMove downToggle panel: Revisions Jill, 2 years ago (February 11, 2019 @ 16:31:45) Jill, 5 years ago (November 17, 2015 @ 15:30:37) cm, 6 years ago (May 4, 2015 @ 20:05:00) [Autosave] Jill, 6 years ago (April 8, 2015 @ 13:58:58) Jill, 6 years ago (April 8, 2015 @ 13:48:13) Jill, 6 years ago (April 8, 2015 @ 13:03:27) Jill, 6 years ago (April 8, 2015 @ 12:55:56) Jill, 6 years ago (April 8, 2015 @ 12:48:09) Jill, 6 years ago (April 8, 2015 @ 12:46:23) Move upMove downToggle panel: Author Author Jill (jhough) Move upMove downToggle panel: Comments Add Comment If you're counting ingredients, you're doing it wrong / Jill Silverman Hough […] That’s an important distinction in our harried world where everyone is pressed for time. Yes, sometimes things take our time, which is sometimes precious. But that doesn’t mean they’re difficult. I mean, a monkey can fold laundry. Or stir risotto. […] Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Jill jillhough.comx In reply to Lily Lau. Thanks for saying so, Lily, and jump on in! Making risotto is easy and satisfying–give it a shot. Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Jill jillhough.comx In reply to Susan | LunaCafe. Belated thanks for stopping by, Susan, and for finding the task of stirring one to appreciate instead of avoid! One of these days, I’ll have to try an alternate method, if only to confirm my suspicions. Meanwhile, as you say, the method I have is perfectly satisfying. :) Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Lily Lau lazypenguins.comx I’d love to know how to prepare a risotto at home! Thanks for sharing this recipe, Jill! :D Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Susan | LunaCafe thelunacafe.comx I too have been running into all those “alternative” ways of making risotto lately. Stirring risotto is such an enjoyable activity that I can’t imagine why all the fuss about it. It’s the simplest meal n the world and way less cleanup than boiling pasta for instance. If the web is any proof however, it’s rarely done right. As you say, there is supposed to be a creamy sauce.That’s the hallmark of risotto. Bravo for setting the record straight. :-) Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Jill jillhough.comx In reply to Katherine. Well, Katherine, I totally admit I’ve never tried the crockpot version, so I guess if I’m going to be a smartypants about risotto, I ought to do it some time! Funny about your first risotto experience–thanks for sharing! Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Katherine the first time i had a risotto it was in Rome, Italy / it was a risotto with shaved trufflles / must have been spring time / i was just too American to appreciate it and thought it was icky to the great shock of all / i have come to love it and make mine in a small crock pot / comes out great, just the way risotto experts describe how it should be but only one or two quick stirs along the way to perfection / love shaved parmigiano on it at the end Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Jill jillhough.comx In reply to Alida. Awww! Thanks for stopping by and saying so, Alida! If you make it, you’ll have to let me know what your family thought of it. Happy cooking! Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Alida alidaskitchen.comx Thanks for the helpful tips for making risotto. Your Carrot Risotto with Scallions is exactly the recipe I’ve been searching for to make for my family. They are going to love it! Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash Jill jillhough.comx In reply to Holley Grainger. Thanks for saying so, Holley! At least the effort isn’t a difficult one–I like your idea of simply considering it extra love. Food is always better with extra love! 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Carrot Risotto with Scallions

Print Recipe

Adapted from “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love”

I saw this Carrot Orzotto recipe in Better Homes & Gardens, and thought it a pretty cool idea to replace some of the stock or broth in a carrot recipe with carrot juice—so I varied my Risotto Primavera to try it. The result is a boost of carrot flavor, its sweetness nicely balanced by savory Parmesan, and an amazing marigold color. Beautiful for spring, or any time life needs a little brightening up.

For more about the whys and hows of cooking risotto, see this post.

Serves 6

  • 3 cups reduced-sodium chicken or vegetable broth
  • 3 cups carrot juice
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups diced shallots (1/4-inch dice) (6 to 8)
  • 1 1/2 cups Arborio rice
  • 1 1/2 teaspoons coarse kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1/2 cup dry white wine
  • 2 large carrots, cut into matchsticks
  • 3/4 cup grated Parmesan cheese (4 to 5 ounces)
  • 6 scallions, white and light green parts only, thinly sliced, divided
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley, divided

In a medium saucepan over high heat, bring the broth and juice to a boil. Reduce the heat to very low, to keep the mixture just below a simmer.

In a large saucepan or small stockpot over medium heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until very soft, 6 to 8 minutes (adjust the heat, if necessary, to avoid browning). Stir in the rice, salt, and pepper. Add the wine and cook, stirring, until the wine is absorbed. Ladle in about 1 1/2 cups of the broth mixture. Stir constantly until almost all of the liquid is absorbed, adjusting the heat to maintain a simmer. Continue adding broth mixture, about 1/2 cup at a time, and stirring and scraping the sides and bottom of the saucepan almost constantly, adding more broth mixture when almost all of the previous addition is absorbed.

After about 15 minutes, add the carrots. Continue cooking, adding broth mixture, and stirring until the rice is tender but firm, with no chalkiness in the center, and the carrots are tender (you may not need all of the broth mixture, but the risotto should be slightly looser than you’d ultimately like it—the final addition of cheese will thicken it).

Remove from the heat and stir in the cheese, half of the scallions, and half of the parsley. Taste and add more salt and/or pepper if you like.

Serve the risotto hot, with the remaining scallions and parsley sprinkled on top.

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