In a large skillet, heat one fourth cup oil over medium heat. Add the onions and cook until translucent, then add the garlic.
Add the rice to the skillet and cook until coated in oil and almost translucent.
Add the wine and continue to stir until the liquid has evaporated.
Add the lemon juice and continue to stir until the liquid has evaporated.
Slowly add simmering carrot stock to the skillet in 1cup increments. When you have added half the stock, pour the carrot juice into the remaining stock, stir, and then continue to add the stock and juice mixture in 1cup increments until only 1 cup remains.
Add the diced carrots and then add the remaining stock.
When there is very little liquid left in the pan, add the remaining tablespoon of olive oil and salt, to taste.
Remove from heat and split into four portions.
Garnish with Carrot Ribbons, Carrot Dumplings, and fresh thyme.
Originally Submitted
11/19/2010
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