Carrot Parmesan Risotto

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 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).
  5. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper. Serve at once.