Monday, May 16, 2005

Parmesan-Carrot Risotto

Parmesan-Carrot Risotto (Adapted from Everyday Food)

3 1/2 cups chicken broth
2 cups water
2 tablespoons butter, divided
1/2 cup finely chopped red onion
6 medium carrots, grated
salt and fresh ground ground pepper
1 1/4 cups dry Arborio rice
1/2 cup dry white wine
1 ounce (about 1/4 cup) fresh grated Parmesan cheese

In a medium saucepan, add broth and water - bring to a bare simmer over medium heat.

In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots - season with salt and pepper. Cook until softened, about 5 to 7 minutes. Stir in rice - cook, stirring, for 1 to 2 minutes. Pour in wine and cook, stirring, until it has been absorbed, about 1 to 2 minutes.

Stir in 1 cup of the warmed broth - simmer mixture over medium-low, stirring, until almost completely absorbed. Continue to add broth, 1 cup at a time, stirring, until absorbed before adding more. Cook mixture until the rice is just tender and creamy, but still has a bite to it, about 20 to 22 minutes in total - you may or may not need all of the broth mixture. Remove from the heat and stir in Parmesan and remaining tablespoon of butter - season with salt and pepper.

Makes about 4 servings.

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  1. Sounds delicious, can't wait to try it, hopefully this weekend. Thanks for another great recipe!

  2. I am going to have to give this recipe a try. I have never mastered risotto and need to keep practicing.

  3. Susan - I hope you like it!

    Eat - This was a good, basic recipe to get you going!