The Wild Bean

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.

Carrot, Asparagus Risotto

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

Garlic

fresh lemon

fresh basil

EVOO

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.