Recipes Ingredients Pasta and Grains Rice Recipes Parmesan-Carrot Risotto 3.7 (37) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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. Print