Vibrant Carrot Risotto Pie
By Julie Cader
This recipe combines the delightful taste of risotto, infused with Vitamin A-packed carrot juice. The vibrant colors of carrots makes this a wonderful springtime side dish to add to your Easter menu.
Ingredients for Carrot Juice
2 cups of water
4 large carrots, peeled
1 apple, peeled and cored
juice of 1/2 lemon
1 1/2 teaspoons fresh ginger
1 garlic clove
salt & pepper to taste
Directions for Carrot Juice
Add all ingredients into a food processor and pulse until well blended into liquid form. Makes about three cups of carrot juice. Pour juice into a small saucepan, bring to a boil and then reduce to a simmer.
Ingredients for Risotto
1 cup medium grain California rice
2 Tablespoons Extra Virgin Olive Oil
salt & pepper to taste
½ cup parmesan cheese, shredded
Sour Cream
Directions for Risotto
In a large saucepan, heat oil and add rice. While stirring constantly, toast rice until slightly browned. Stir in half of the carrot juice. Continue stirring and gradually add more carrot juice as the rice absorbs the liquid. Add salt and pepper. Cook for about 20 minutes. If risotto becomes too thick, add small amounts of hot water to mixture. Stir in Parmesan cheese. Let mixture cool slightly.
Line a pie plate with wax paper, transfer rice to pie plate and spread mixture evenly along bottom and sides. Top the risotto with a layer of wax paper. With another pie plate, firmly press down on the cooling rice. Let this set for a few minutes before cutting.
To serve, use pie cutter and cut small slices of risotto, removing any wax paper. Top each piece with a dollop of sour cream, plain Greek yogurt, or peach salsa for an extra kick. Serve alongside roasted vegetables, such as asparagus, fresh peas, green beans or zucchini.
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
