Carrot Parmesan Risotto


4 cups chicken broth (I like the boxed Pacific and Imagine brands)
2 tablespoons butter
1 medium red onion, finely chopped
6 medium carrots, grated or chopped
Coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine
1/4 cup grated Parmesan


1. Bring broth and 2 cups water to a simmer.
2. In a large saucepan, melt 1 tablespoon butter over medium heat. Add onion and carrots and season with a little salt and pepper. Cook until softened, about 5 to 7 minutes. Stir in rice. Add wine and stir it around until the wine is almost gone, about 1 to 2 minutes.
3. Add 2 cups of the hot broth and water mixture and cook over medium-low heat until the liquid is almost gone, 10 to 12 minutes, stirring every minute or so. Continue to add broth 1 cup at a time, waiting until the liquid is almost gone before adding more and stirring about once a minute.
4. Repeat until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper. Serve at once.

Recipe adapted fromĀ Everyday Food [2]

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