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Gallery Parmesan-Carrot Risotto Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons butter 1 medium red onion, finely chopped 6 medium carrots, grated Coarse salt and ground pepper 1 1/4 cups long-grain white rice 1/2 cup dry white wine 1/4 cup grated Parmesan

Cook’s Notes This impressive entree is built around rice, an inexpensive staple.

Gallery Parmesan-Carrot Risotto

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Parmesan-Carrot Risotto

Parmesan-Carrot Risotto

Parmesan-Carrot Risotto

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Recipe Summary

prep: 40 mins total: 40 mins

Servings: 4

prep: 40 mins

total: 40 mins

prep:

40 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons butter 1 medium red onion, finely chopped 6 medium carrots, grated Coarse salt and ground pepper 1 1/4 cups long-grain white rice 1/2 cup dry white wine 1/4 cup grated Parmesan

Directions

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

In a large saucepan, melt 1 tablespoon 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.

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).

Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

Cook’s Notes This impressive entree is built around rice, an inexpensive staple.

Cook’s Notes

This impressive entree is built around rice, an inexpensive staple.

Reviews (8)

 Add Rating & Review     37 Ratings   5 star values:        9    4 star values:        11    3 star values:        13    2 star values:        4    1 star values:        0

Reviews (8)

Add Rating & Review     37 Ratings   5 star values:        9    4 star values:        11    3 star values:        13    2 star values:        4    1 star values:        0

Add Rating & Review

37 Ratings 5 star values: 9 4 star values: 11 3 star values: 13 2 star values: 4 1 star values: 0

37 Ratings 5 star values: 9 4 star values: 11 3 star values: 13 2 star values: 4 1 star values: 0

37 Ratings 5 star values: 9 4 star values: 11 3 star values: 13 2 star values: 4 1 star values: 0

  • 5 star values: 9 4 star values: 11 3 star values: 13 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       05/28/2012   This is a very simple and very tasty dish. I followed the recipe without making any changes and it was awesome. I make it as a side dish to a roast chicken. Paired great with a dry white wine. I will definitely make it again.  

Martha Stewart Member     Rating: Unrated       06/28/2009   Simple to make when you use the food processor. Nice color and presentation. Our dinner guests loved it! I also used vegetable broth. Delicious!  

Martha Stewart Member     Rating: Unrated       03/06/2009   I used Texmati rice and Whole Foods brand vegetarian vegetable broth in this dish and it turned out great. I didn't use all of the liquid. Start to finish this took me longer than 40 minutes -- more like 60 with the chopping and grating in the food processor -- but I would definitely make it again. My husband gave this 2 thumbs up and he doesn't usually like risotto.  

Martha Stewart Member     Rating: Unrated       02/17/2009   This risotto is very light in taste and flavor. I like it a lot. It is not very salty and, yes, a bit "sweet", but, for me, that is a welcome change to other risotto recipes.  

Martha Stewart Member     Rating: Unrated       01/20/2009   This is super easy and I substituted the white rice for brown to stay healthy. It probably has a different flavor because I find brown rice taste much different than white. I still would highly recommend making this, but will try it with white rice next time. Also, I substituted the white wine with a good quality white sherry, this really makes the flavor and aroma come alive. Very easy, healthy and all around yummy :)  

Martha Stewart Member     Rating: Unrated       01/17/2009   Just made this and it worked great! I have had trouble with Risotto before but this was easy-peasy. The carrot/onion combo is a little sweet - keep that in mind if you use it as a side. Awesome!  

Martha Stewart Member     Rating: Unrated       01/13/2009   I love this recipe! Very easy to make, though requires some patience to come together--normal for risotto. Also, feel free to improvise. I added more wine and some mushrooms. Delicious!  

Martha Stewart Member     Rating: Unrated       01/03/2009   Incredibly easy to make, turned out perfectly and the flavors were delicate and well-balanced. Boyfriend had two large helpings!

    Martha Stewart Member

    Rating: 5 stars 05/28/2012

This is a very simple and very tasty dish. I followed the recipe without making any changes and it was awesome. I make it as a side dish to a roast chicken. Paired great with a dry white wine. I will definitely make it again.

Rating: 5 stars

Rating: Unrated 06/28/2009

Simple to make when you use the food processor. Nice color and presentation. Our dinner guests loved it! I also used vegetable broth. Delicious!

Rating: Unrated

Rating: Unrated 03/06/2009

I used Texmati rice and Whole Foods brand vegetarian vegetable broth in this dish and it turned out great. I didn’t use all of the liquid. Start to finish this took me longer than 40 minutes – more like 60 with the chopping and grating in the food processor – but I would definitely make it again. My husband gave this 2 thumbs up and he doesn’t usually like risotto.

Rating: Unrated 02/17/2009

This risotto is very light in taste and flavor. I like it a lot. It is not very salty and, yes, a bit “sweet”, but, for me, that is a welcome change to other risotto recipes.

Rating: Unrated 01/20/2009

This is super easy and I substituted the white rice for brown to stay healthy. It probably has a different flavor because I find brown rice taste much different than white. I still would highly recommend making this, but will try it with white rice next time. Also, I substituted the white wine with a good quality white sherry, this really makes the flavor and aroma come alive. Very easy, healthy and all around yummy :)

Rating: Unrated 01/17/2009

Just made this and it worked great! I have had trouble with Risotto before but this was easy-peasy. The carrot/onion combo is a little sweet - keep that in mind if you use it as a side. Awesome!

Rating: Unrated 01/13/2009

I love this recipe! Very easy to make, though requires some patience to come together–normal for risotto. Also, feel free to improvise. I added more wine and some mushrooms. Delicious!

Rating: Unrated 01/03/2009

Incredibly easy to make, turned out perfectly and the flavors were delicate and well-balanced. Boyfriend had two large helpings!

All Reviews for Parmesan-Carrot Risotto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Parmesan-Carrot Risotto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest