This recipe is a family favorite! I hope it will become one of yours as well.
My favorite meal served with this risotto is broiled salmon, roasted zucchini, and a fresh garden salad. Give it a try tonight!
by: Every Day Food, Jan/Feb 2009
Serves 4 as a main dish, more if a side dish.
2 14 oz cans chicken broth
2 Tbs butter
1 med onion - finely chopped
6 medium carrots, grated
salt and pepper
1 1/4 c. long grain white rice (I really like Basmati)
1/2 c. dry white wine (I use extra chicken broth)
1/4 c. grated Parmesan cheese
1. In a saucepan, bring broth and 2 cups of water to a bare simmer over medium heat.
2. In a large saucepan, melt 1 tablespoon butter over medium heat. Add onion and carrots; season with salt & pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Stir in rice. Add wine; cook, stirring till absorbed, 1-2 minutes.
3. Add 2 cups broth; simmer over medium-low heat, stirring frequently, until mostly absorbed, 10-12 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.
4. Remove risotto from heat. Stir in Parmesan cheese and 1 tablespoon butter. Season with salt & pepper.