Parmesan-Carrot Risotto

Parmesan-Carrot Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cans (14½ ounces each) reduced-sodium chicken broth

  • 2

    tablespoons butter

  • 1

    medium red onion, finely chopped

  • 6

    medium carrots, grated

  • Coarse salt and ground pepper

  • cups long-grain white rice

  • ½

    cup dry white wine

  • ¼

    cup grated Parmesan


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.


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