<http://schema.org/recipeInstructions>
" In covered 2-quart saucepan, heat carrot juice, broth, wine, and 1 1/4 cups water to boiling over high heat. In 3- to 3 1/2-quart microwave-safe casserole, combine oil, carrots, and onion. Cook, uncovered, in microwave oven on High 2 minutes or until onion softens. Add rice and stir to coat. Cook on High 1 minute. Stir hot liquid into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 to 20 minutes or until most of liquid is absorbed and rice is tender but still firm. Stir in Parmesan, salt, and pepper. Sprinkle with mint if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5554/carrot-risotto-2057/?src=shelter_footer>