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Carrot-Lemon Risotto

Martha Stewart
  • 40 minutes
  • Serves 4

INGREDIENTS

1 tbsp

Lemon, zest

1

Shallot, large

6 cups

Chicken broth, low-sodium

1 tbsp

Lemon juice

1 cup

Arborio or carnaroli rice

1

Salt and ground pepper, Coarse

1/2 cup

Carrot juice

1/4 cup

Butter, unsalted

2 tbsp

Parmesan, grated

1/2 cup

White wine, dry