Parmesan-Carrot Risotto
We Also Love
- Comments()
Everyday Food, January 2009
- Prep Time 40 minutes
- Total Time 40 minutes
- Yield Serves 4
Add to Shopping List
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
Directions
-
In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
-
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.
-
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).
-
Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
This is a very simple and very tasty dish. I followed the recipe without making any changes and it was awesome. I make it as a side dish to a roast chicken. Paired great with a dry white wine. I will definitely make it again.
Simple to make when you use the food processor. Nice color and presentation. Our dinner guests loved it! I also used vegetable broth. Delicious!
I used Texmati rice and Whole Foods brand vegetarian vegetable broth in this dish and it turned out great. I didn't use all of the liquid. Start to finish this took me longer than 40 minutes -- more like 60 with the chopping and grating in the food processor -- but I would definitely make it again. My husband gave this 2 thumbs up and he doesn't usually like risotto.
This risotto is very light in taste and flavor. I like it a lot. It is not very salty and, yes, a bit "sweet", but, for me, that is a welcome change to other risotto recipes.
This is super easy and I substituted the white rice for brown to stay healthy. It probably has a different flavor because I find brown rice taste much different than white. I still would highly recommend making this, but will try it with white rice next time. Also, I substituted the white wine with a good quality white sherry, this really makes the flavor and aroma come alive. Very easy, healthy and all around yummy :)
Just made this and it worked great! I have had trouble with Risotto before but this was easy-peasy. The carrot/onion combo is a little sweet - keep that in mind if you use it as a side.
Awesome!
I love this recipe! Very easy to make, though requires some patience to come together--normal for risotto. Also, feel free to improvise. I added more wine and some mushrooms. Delicious!
Incredibly easy to make, turned out perfectly and the flavors were delicate and well-balanced. Boyfriend had two large helpings!