I really don't have to stir the risotto the whole time?

You don't, I promise! Stirring it every few minutes to release the starch from the rice will work just as well to keep your carroty risotto nice and creamy.

What is arborio rice and where can I find it?

Arborio rice is a short grain rice that has lots of starch, and it is definitely the first choice for making any kind of risotto because all that starch creates all that creaminess. You can usually find it pretty easily in your supermarket hanging out with the other types of rice. But in a pinch you can use whatever rice you have around and it will still taste all kinds of delicious.

Can I leave out the white wine?

You can - simply swap in an equal amount of chicken broth and you are all set.

Have a question that I didn't cover?

Pop your question in the comments section below and I will get right back to you!

Carrot Parmesan Risotto

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Love risotto? Then you have to try this lovely carrot and parmesan risotto ~ it’s the ultimate springtime comfort food, and a perfect side dish!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 tablespoons butter
6 carrots, grated
Sea salt and pepper
1 1/4 cups rice (risotto usually calls for arborio, but any kind will work)
1/2 cup white wine
4 cups chicken broth (I like the boxed Pacific and Imagine brands)
2 cups of water
1/4 cup grated Parmesan cheese

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Instructions

Melt 1 tablespoon butter in a medium pot over medium high heat. Add 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.
Add 2 cups of broth and 1 cup of water 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 and water about 1/2 cup at a time, waiting until the liquid is almost gone before adding more and stirring about once a minute.
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.

Equipment We Used to Make This Recipe

Cheese Grater

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Measuring Cup

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Medium Pot

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Notes

Rice: Arborio rice is the very best rice for risotto, and is pretty easy to find with the other rice varieties in your grocery store. But I have also used basmati rice in a pinch and it works just fine!

Protein: Want to add a little protein to this dish? Add some cooked shredded chicken or some cooked little shrimp at the end to round out this comfort food supper.

Parmesan Cheese: If you can grate it fresh for this recipe that is the best! If not, go for the pre-grated cheese in the fancy cheese section of your supermarket.

Find it online: https://www.framedcooks.com/carrot-parmesan-risotto/