Parmesan Carrot Risotto (Carrot Rice

• Vegetarian
• Gluten free

• Produce

  • 6 Carrots, medium
  • 1 Red onion, medium

• Canned Goods

  • 4 cups Chicken or vegetable stock

• Pasta & Grains

  • 1 1/4 cups Rice, short grain

• Baking & Spices

  • 1 Kosher saltand ground pepper

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on dinneratthezoo.com

Description

Ingredients

• 4 cups chicken or vegetable stock
• 1 tablespoon butter
• 1 medium red onion, finely chopped
• 6 medium carrots, grated
• Kosher saltand ground pepper
• 1¼ cups short grain rice
• ¼ cup dry white wine
• ½ cup freshly grated Parmesan cheese

Directions

• In a large saucepan, melt 1 tablespoon butter over medium heat. 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.
• Add 1 cup chicken stock; simmer over medium-low, stirring occasionally, 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 stock).
• Remove risotto from heat. Stir in Parmesan and and season with salt and pepper to taste.

Nutrition