Parmesan-Carrot Risotto

Name: Parmesan-Carrot Risotto
Prep time: 40 min
Total time: 40 min
Ingredients: 2 cans (14.5 ounces each) reduced-sodium chicken broth; 2 tablespoons butter; 1 medium red onion, finely chopped; 6 medium carrots, grated; Coarse salt and ground pepper; 1.25 cups long-grain white rice; 0.5 cup dry white wine; 0.25 cup grated Parmesan

3.7

(37)

8 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

40 mins

Total Time:

40 mins

Servings:

4

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.

Ingredients

2 cans (14.5 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 ¼ cups long-grain white rice
½ cup dry white wine
¼ 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.

Cook's Notes

This impressive entree is built around rice, an inexpensive staple.