The idea behind this surprisingly rich vegetarian recipe—a risotto made with carrot broth and juice—was loosely adapted from Amanda Cohen, the chef and owner of Dirt Candy in Manhattan, who spoke with CHOW.com. The dish, which we modified for the home cook, will please both the meat-eaters and herbivores around your table.
For the broth:
For the risotto:
It's Halloween party season, which means candy corn, punch bowls with floating eyeballs, lots of pumpkins...