Carrot Risotto Recipe

Bring 4 cups broth and 3 cups carrot juice to a simmer in a medium saucepan over medium-low heat, cover and keep warm over low.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot or Dutch oven over medium. Add 1 pound chopped asparagus and cook until crisp-tender, 4–5 minutes. Add 1 cup peas and cook to heat through, 1 minute; season with salt and pepper. Transfer vegetables to a bowl and set aside.
Heat remaining 1 tablespoon tablespoon olive oil and remaining 1 tablespoon butter in same pot over medium. Add 1 finely chopped onion and 1 teaspoon chopped rosemary; cook until softened, 5 minutes.
Season with salt and pepper. Add 2 cloves minced garlic and cook until fragrant, 1 minute.
Add 1½ cups rice and cook, stirring constantly, until grains are slightly translucent and milky in color, 3 minutes. Add 1 cup wine and cook, stirring constantly, until liquid is absorbed, about 3 minutes.
Stir 1 cup warm carrot-broth mixture into rice, and cook, stirring constantly until liquid has been absorbed, 1–2 minutes. Repeat adding 1 cup carrot-broth mixture to rice and cooking until liquid has absorbed. Continue adding and stirring until all of the stock mixture has been used and the rice is creamy but al dente.
Reduce heat to low and stir in reserved vegetables, ½ cup Parmesan and pinch nutmeg; season with salt and pepper to taste.
Serve risotto with additional Parmesan, green apple and parsley.