I had a lot of Carrots left over and wanted to use them up. So for dinner I made a yummy batch of Risotto along with some steamed Lemon Broccoli.
2 cups Arborio rice (Italian short grain rice)
4-5 cups Homemade Veggie Broth (warmed)
1 1/2 cups shredded carrot
4 stalks asparagus cleaned and cut
toasted pine nuts
grated Parmesan cheese (optional)
In a large skillet, add 2 tablespoons of EVOO, add rice and stir, let toast for 3 min. Add garlic, carrot and stir to incorporate. Add a small amount of warm broth, then add chopped asparagus. After broth is absorbed add more broth and keep adding until the rice is cooked through. It takes patience and maybe a glass of wine while cooking.
After the rice is cooked, turn off the heat and add the juice of 1/2 lemon, basil, pine nuts and cheese. Serve warm with some steamed broccoli. I add some lemon infused olive oil and sea salt to my broccoli.