Risotto d’Oro

Preparation info

  • Difficulty


  • Serves


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

This golden-colored risotto looks convincingly like risotto alla Milanese, the saffron-infused Lombardy classic. But appearance is where the similarity ends. Substituting fresh carrot and celery juices for the standard chicken stock adds a gentle sweetness to this summery, all-vegetable risotto. A vegetable juicer makes this recipe convenient to prepare, but fresh vegetable juices are widely available in health food stores. Choose a white wine with lots of fruit to stand up to the sweetness of the carrot and celery juices. Ripe Chardonnays from Australia and California will do the trick.


  • 3 cups carrot juice
  • 3 cups celery juice
  • 1/4 cup olive oil
  • 1 3/4 cups arborio rice
  • 1/2 teaspoon minced garlic
  • 1/2 cup white wine
  • 1/2 cup peeled, split lengthwise, and sliced carrots
  • 1/2 cup 1-inch pieces green beans
  • 1/2 cup split lengthwise and sliced zucchini
  • 1/2 cup 1/2-inch pieces of asparagus, tough ends discarded
  • 1/2 cup sliced red bell pepper
  • 1/2 cup fresh shelled peas
  • 1/3 cup sliced scallions
  • 4 tablespoons butter
  • 3/4 cup finely grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped parsley


  1. In a saucepan, combine the carrot and celery juices and bring to a simmer.
  2. In a 3-quart skillet heat the olive oil over medium heat. Add the rice and garlic and stir together until the rice is coated with the oil. Add the white wine and bring to a boil, stirring constantly until the wine is absorbed by the rice. Add the carrots and the green beans to rice.
  3. Ladle 1/2 cup of the hot juice mixture into the saucepan and stir until it is absorbed. Continue with the rest of the juice, adding more liquid. The constant stirring allows the rice to release its starch into the cooking liquid, resulting in the characteristic risotto creaminess. When 3/4 of the juice has been used, about 15 to 20 minutes, stir in the remaining vegetables. Continue ladling and stirring in the remaining juice, about 10 additional minutes. The grains of rice should be al dente.
  4. Swirl in the butter, 3/4 of the Parmigiano, and season with the salt and pepper. Serve the risotto sprinkled with parsley and the remaining Parmigiano.