Recipes Ingredients Pasta and Grains Rice Recipes Parmesan-Carrot Risotto 3.7 (37) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print