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Parmesan-Carrot Risotto

This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.

  • prep: 40 mins
    total time: 40 mins
  • servings: 4




  • 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


  1. Step 1

    In a saucepan, bring broth and 2 cups water to a bare simmer over medium.

  2. 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.

  3. 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).

  4. Step 4

    Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

Everyday Food, January 2009



Reviews (8)

  • Mexicana girl 28 May, 2012

    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.

  • ehguy11 28 Jun, 2009

    Simple to make when you use the food processor. Nice color and presentation. Our dinner guests loved it! I also used vegetable broth. Delicious!

  • optic747 6 Mar, 2009

    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.

  • adrianams 17 Feb, 2009

    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.

  • Cookinbookin 20 Jan, 2009

    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 :)

  • castlenes 17 Jan, 2009

    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.


  • HadleyJo 13 Jan, 2009

    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!

  • danideahl 3 Jan, 2009

    Incredibly easy to make, turned out perfectly and the flavors were delicate and well-balanced. Boyfriend had two large helpings!