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 Chowhound in 2010. 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:
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...