With the arrival of spring weather comes the budding of life again at the greenmarkets and the desire to consume bright and vibrant food. A springtime risotto seemed like just the way to transition into the season. The weather is still a little crisp, yet orange and greens are abundant in nature and should be on your plate as well. This is not your typical decadent risotto. The cooking time is sliced in half, nutrient-rich brown rice replaces the typical white, and carrots and peas permeate this creamy, dreamy guilt-free meal.
When trying to cut back on the risotto cooking time, I discovered a technique that Mark Bittman wrote about in the New York Times which parboiled the brown rice and then cooking it in the typical risotto fashion. Fresh carrot juice adds color and flavor, and a zesty pea and mint pesto seals the deal on this delicious springtime treat.
carrot risotto with pea and mint pesto
Serves 4
- 1 cup short-grain brown rice
- 2 tablespoons olive oil or avocado oil
- 1 large shallot, minced
- 2 cups fresh carrot juice
- 2 cups vegetable stock
- 1/2 cup dry white wine
- 2 teaspoons white wine vinegar
- 1 tablespoon ghee or butter
- 1/2 cup grated Parmesan
- 1 cup frozen sweet peas, defrosted
- Salt + freshly ground black pepper
Mint Pea pesto
- 1 cup frozen sweet peas, defrosted
- 1/4 cup fresh mint leaves
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup grated Parmesan
- 1 garlic clove
- 1 teaspoon red chili flakes
- 1/3 cup olive oil
- Salt and pepper
- Bring a medium pot of water to a boil. Add the rice and simmer for 15 minutes. Drain.
- In a large pot, warm 2 tablespoons of olive oil over medium heat. Add the shallot and cook, stirring occasionally until soften - about 3 minutes. Add the rice and coat with the shallot and oil. Continue cooking for another minute. Add the white wine and 1 teaspoon vinegar and stir until the liquid is absorbed.
- In another medium-sized pot, warm the vegetable stock and carrot juice. Ladle 1/2 cup of the stock mixture to the rice, stirring every minute over medium heat. Once the stock is almost evaporated, add another 1/2 cup stock. Continue the processes until the rice is creamy and tender. Add a teaspoon of ghee, if you wish, and 1/2 cup of grated parmesan. Season with salt and pepper.
- To warm up the peas, melt a teaspoon of ghee or olive oil in a medium skillet. Add 1 cup peas, season with salt and pepper, and cook until warm. Add 1/2 teaspoon white wine vinegar and stir peas into the risotto.
- To make the pesto, combine the peas, mint, lemon zest and juice, Parmesan, garlic, red pepper flakes, and pinch of salt and pepper in a food processor. Pulse until combined. With the motor running, drizzle in the olive oil until smooth. Taste and adjust citrus or salt, if needed.
- To serve, transfer risotto to bowls, top with pesto, and enjoy.
Enjoy leftover pesto with a frittata, vegetables, quinoa pasta, or on crostini.
