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Jansal Valley Carrot and Preserved Lemon Risotto

Recipe type: Entree



8 cups
Chicken Broth
2 tablespoons
Extra Virgin Olive Oil
Onion (finely chopped)
1 tablespoon
Ginger (grated)
3 cloves
Garlic (chopped)
1⁄2 pound
Carrots (grated)
1 tablespoon
Carrot Powder
1 teaspoon
Ground Cumin
Jansal Valley Preserved Lemon (rind only, diced)
Sprigs Fresh Thyme


Bring chicken broth to a boil and then turn heat to low to keep warm. Meanwhile, heat olive oil into a large non-stick sauce pan over medium-high heat. Sauté chopped onions and ginger until onions are translucent and then add garlic. Next, add 1 cup of Arborio rice and stir to coat with olive oil mixture. Add 1/2 cup of chicken broth and stir constantly until rice absorbs the liquid. Once the liquid is absorbed, repeat the process until rice reaches the desired texture. You may not use all of the chicken broth. After 5 minutes add half of the grated carrots and continue stirring process. 10 minutes later add the carrot powder, cumin, and diced preserved lemon rind. 10 minutes after that add the second half of the grated carrots. Once the rice has reached the desired consistency, remove pan from heat and stir in the cheese, leaving about 1 tablespoon for garnishing. Stir in the Baharat Persian Spice blend and place in serving dish. Sprinkle the leaves of 2 sprigs of thyme and serve immediately.