In a small saucepan combine lemon juice, carrot juice, and broth. Heat over medium low heat until warmed through.
In a skillet heat over medium high heat and add butter carrots and onion. Cook for 5-7 minutes.
Add orzo to the mixture and stir to toast the orzo.
Add 1/2 a cup of white wine to the orzo and stir until the liquid is absorbed.
Begin ladling the carrot broth into the orzo a 1/2 cup at a time letting the liquid be absorbed before added the next ladle full of liquid. Continue doing this until the orzo is cooked through.