Todd English shares his new healthy recipe for Double Carrot Risotto

We have a new cookbook to tell you about from Todd English, it's called "Cooking in Everyday English." Todd also shared one of his new healthy recipes for carrot risotto.

(Interview) Todd English shares his new healthy recipe for Double Carrot Risotto

Double Carrot Risotto recipe by Todd English

½ pound ginger, fresh peeled and sliced as thin as possible
1 teaspoon Allspice, whole
1 piece cinnamon stick, whole
2 pieces Star anise
2 ounces pea shoots, fresh
1 pound carrots, small with greenery
5 tablespoons olive oil, divided
3⅔ cups chicken broth, divided
½ cup unsalted butter, cold cut up, divided
2 tablespoons honey
2 teaspoons fresh ginger, minced
2⅔ cups carrot juice
1 cup onion, finely chopped
2¼ cups Arborio rice
1 cup dry white wine
½ cup Parmigiano-Reggiano cheese, freshly grated
1 tablespoon fresh ginger, grated
¼ teaspoon kosher salt
2 tablespoons fresh rosemary, chopped
To garnish Parmigiano-Reggiano cheese, shaved

Scrub carrots under cold running water; pat dry. Cook carrots in 2 tablespoons olive oil in a large skillet over medium heat 12 minutes or until lightly browned. Turn carrots over; cook 6 minutes or until lightly browned. Add ¼ cup broth; cover and cook 7 minutes or until carrots are tender. Remove carrots from pan. Add 2 tablespoons butter, honey, and 2 teaspoons minced ginger to pan; cook stirring constantly, 2 minutes. Return carrots to pan, stirring to coat. Remove pan from heat.
Heat remaining chicken broth and carrot juice in a medium saucepan over medium heat until warm. Keep warm.
Sauté onion in remaining 3 tablespoons olive oil in a large saucepan over medium heat for 7 minutes or until tender. Add rice, stirring to coat. Cook the rice, stirring often, 3 minutes (do not brown). Add the wine and reduce stirring constantly for 1 minute or until wine is fully absorbed.
Add 2 cups warm broth mixture, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, adding 1 cup at a time, until liquid is absorbed. (total cook time 30 minutes.) Remove pan from heat. Add remaining 6 tablespoons butter, ½ cup grated cheese, 1 tablespoon grated ginger, and salt, stirring until butter and cheese melt. Cover and let stand 3 minutes.
Cut carrots in half lengthwise. Spoon the risotto on to the plate, sprinkle with rosemary and top with halved carrots. Serve immediately

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