Carrot Risotto

Carrot Risotto with Wild Rice

This heart warming carrot risotto used whole oat grouts instead of the glutenous arborio rice

Serves 4
For The Carrot Risotto : 2 Tablespoons extra - virgin olive oil, 1 onion, diced 1 clove garlic, minced 1 1/2 teaspoons sea salt ground black pepper to taste, 1 teaspoon dried thyme, 1 1/3 cups whole oat groats (rice of the prairies), 5 cups carrot juice, 1 tablespoon white wine vinegar.

For Serving
4 Ounces fresh goat cheese crumbled, 1/2 cup roasted hazelnuts roughly chopped, chopped fresh parsley, roasted hazelnut oil or extra - virgin olive oil.

This is time to use your best oil for garnishing - employ your fruitiest extra - virgin or richest hazelnut, even a splash truffle oil really makes this dish pop.

Make The Carrot Risotto: In a large skillet, heat oil over medium. Add onion, garlic, salt, pepper and thyme; reduce heat to medium - low and saute for 10 minutes. Add oats, increase heat to medium, and toast grains for 2 minutes. Add half of carrot juice and cook, stirring often, for 20 minutes. Add remaining carrot juice and cook, stirring often, for 35 - 45 minutes longer, until the majority of the liquid is absorbed. Stir in vinegar.

To Serve: To the bowls, add a bed of risotto; top with cheese, hazelnuts, parsley, and a generous strand of oil. Serve.

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