Parmesan-Carrot Risotto

By LKovac

Ingredients

• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 2 tablespoons butter
• 1 medium red onion, finely chopped
• 6 medium carrots, grated
• Coarse salt and ground pepper
• 1 1/4 cups long-grain white rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan

Details

Adapted from marthastewart.com

Preparation

Step 1

In a saucepan, bring broth and 2 cups water to a bare simmer over medium.

STEP 2
In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.

STEP 3
Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).

STEP 4
Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.