Risotto d’Oro

Name: Risotto d’Oro
Yield: Serves 4-6
Ingredients: 1 3/4 cups arborio rice; 1/4 cup olive oil; 1/2 cup white wine; 1/2 teaspoon minced garlic; 3 cups celery juice; 3 cups carrot juice; 3/4 cup finely grated Parmigiano-Reggiano; 1 teaspoon kosher salt; 1/2 cup fresh shelled peas; 1/2 cup sliced red bell pepper; 4 tablespoons butter; 1/3 cup sliced scallions; 1/2 cup 1-inch pieces green beans; 1/8 teaspoon freshly ground black pepper; 1/2 cup peeled, split lengthwise, and sliced carrots; 1/2 cup 1/2-inch pieces of asparagus, tough ends discarded; 1/2 cup split lengthwise and sliced zucchini; 1 tablespoon chopped parsley

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

Ingredients

3 cups carrot juice
3 cups celery juice
1/4 cup

Main course
Vegetarian
Gluten-free

Method

In a saucepan, combine the carrot and celery juices and bring to a simmer.
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 consta