Sunny Risotto with Carrots

2 t. olive oil
1 small onion, finely chopped
2 large carrots, cut into ¼” dice
1 c. arborio rice
1/2 c. dry white wine
1 can (14 oz.) reduced-salt vegetable broth
1 c. carrot juice
1/2 c. water
Salt to taste
1/4 c. grated Parmesan cheese
1/4 t. pepper

In medium nonstick saucepan, heat oil over moderate heat. Add onion and saute until tender, about 5 minutes. Add carrots and saute until crisp-tender, about 4 minutes. Add rice, stirring to coat.

Add wine and cook, stirring occasionally, until evaporated by half, about 2 minutes.

In medium bowl, combine broth, carrot juice, 1/2 c. water, and salt. Add broth mixture, 1/2 c. at a time, to rice; cook, stirring, until absorbed, before adding the next 1/2 c. broth mixture. (Total time will be about 20 minutes.) Remove from heat. Stir in Parmesan cheese and pepper.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 124.