1 Tb. olive oil
1/2 c. finely chopped onion
1/2 c. arborio rice
1 clove garlic, minced
1/4 c. dry sherry
1/2 c. water
2 c. carrot juice
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/8 tsp. ground nutmeg
Dash cayenne pepper
1 Tb. butter
1/4 c. freshly grated Parmesan cheese
Chives, julienne cut red onion & grated Parmeasan for garnish
Heat oil. Add onion & cook over low heat until soft. Add rice & garlic & cook, stirring constantly, for 2 minutes to coat with oil. Add sherry & cook until almost dry. Add water & cook until almost dry. Lower heat to a simmer & begin adding carrot juice, 1/2 c. at a time, simmering until the rice becomes almost dry before adding more juice. Stir frequently. When adding last 1/2 c. juice, add salt, cinnamon, cumin, nutmeg & cayenne. Cook until liquid is absorbed & stir in butter. Remove from heat, stir in 1/4 c. of cheese & garnish as desired. 180 cal, 3mg chol, 7g fat, 245mg sod
Leave a comment