Parmesan-Carrot Risotto

1. 1

   In a saucepan, bring broth and 2 cups water to a bare simmer over medium.

2. 2

   In a large saucepan, melt 1 tablespoon butter over medium.

3. 3

   Add onion and carrots; season with salt and pepper.

4. 4

   Cook, stirring occasionally, until softened, 5 to 7 minutes.

5. 5

   Stir in rice.

6. 6

   Add wine; cook, stirring, until absorbed, 1 to 2 minutes.

7. 7

   Add 2 cups hot broth, simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes.

8. 8

   Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more.

9. 9

   Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).

10. 10

    Rmove risotto from heat.

11. 11

    Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.