Category: Main Course
Parmesan-Carrot Risotto - TastyPlanner.com
Chef: Kim Andjordan
per serving: 385 cal, 8.2 g fat (5.1 g sat. fat), 11.1 g protein, 61 g carb, 4.2 g fiber
Recipe Source: Everyday Food
14.5 ounces each) reduced-sodium chicken broth
2 tbsp butter
1 medium red onion, finely chopped
6 medium carrots, grated
Coarse salt and ground pepper
1 1/4 cups long grain rice
1/2 cup dry white wine
1/4 cup grated Parmesan
1) In a saucepan, bring broth adn2 cups water to a bare simmer over medium.
2) In a large saucepan, melt 1 tbsp 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 tbsp butter, and season with salt and pepper.