Recipes Ingredients Pasta and Grains Rice Recipes Creamy Carrot Rice 3.8 (4) 1 Review 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 Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese. Ingredients 1 can reduced-sodium chicken broth, 14 ½ ounces 1 cup carrot juice 2 tablespoons butter ½ small onion, finely chopped Coarse salt and ground pepper 1 cup long-grain rice ¼ cup dry white wine, (optional) ⅓ cup finely grated Parmesan cheese, plus more for serving 3 tablespoons chopped fresh parsley Directions Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat. Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes. Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan. Cook's Notes Stirring the rice frequently while it cooks helps break down the starch, giving the dish its creamy consistency. Variations Stir 1/2 pound cooked shrimp into rice during the last 3 minutes of cooking. Rate it Print