Creamy Carrot Rice

1. 1

   Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.

2. 2

   Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat.

3. 3

   Cook onion, stirring occasionally, until softened, 5 minutes.

4. 4

   Season with 1 teaspoon salt and 1/4 teaspoon pepper.

5. 5

   Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes.

6. 6

   Stir in wine, if using; cook until absorbed, about 2 minutes.

7. 7

   Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed.

8. 8

   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.

9. 9

   Stir in remaining tablespoon butter and Parmesan.

10. 10

    Season with salt and pepper.

11. 11

    Divide among dishes, and sprinkle with parsley and more Parmesan.

* Per serving · 4 servings · Values may vary.