This is a lovely dish for cold winter days. It’s creamy and warming, yet healthy and very low in fat. This risotto is delicious by itself, or you could serve it with some Italian bread or a small side salad.

Risotto With Carrots and Parsley (Serves 4)

1/4 bunch parsley, finely chopped
350ml vegetable broth
300g orange and yellow carrots, peeled and shredded
1 small red onion, finely chopped
olive oil
200g arborio rice
500ml carrot juice
80ml dry white wine
1/4 cup freshly grated parmesan cheese, plus more for sprinkling
salt and pepper

1. Heat olive oil in a big pot and add chopped onion. Cook until translucent.
2. Add shredded carrots and sautee for 2 to 3 minutes, stirring occasionally.
3. Add rice and sautee until translucent.
4. Deglaze with wine and cook until wine has evaporated, stirring frequently.
5. Add broth and carrot juice in batches and cook until most of the liquid has been absorbed and rice is al dente. Stir frequently. The risotto should be creamy and moist.
6. Stir in cheese, and season with salt and pepper.
7. Add parsley.
8. Serve in bowls and sprinkle with extra cheese.

Enjoy!