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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:
  • Total Time:
  • Servings: 4
Parmesan-Carrot Risotto

Source: Everyday Food, January 2009


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

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

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!

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