Tasty Carrot Risotto

Tasty Carrot Risotto


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An easy, slightly cheesy recipe guaranteed to impress the dinner table. Whether it's served with chicken or beef, this risotto will complete any meal!

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Time needed

5 min preparation + 35 min cooking

Serving Size / Yield

6 servings


  • 2 14-oz. cans reduced-sodium chicken broth
  • 2 T. butter
  • 1 medium red onion, finely chopped
  • 6 medium carrots, chopped
  • sea salt and ground pepper to taste
  • 1 1/4 C. long-grain white rice
  • 1/2 C. dry white wine
  • 1/4 C. grated Parmesan

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In a medium pot, combine broth with two cups of water. Bring mixture to a light simmer. In a large saucepan, sauté onion and carrots in one tablespoon of butter. Stir frequently and season with salt and pepper. Once onion and carrots are tender, stir in rice. Slowly pour in wine and stir frequently for a minute. Add in two cups of the hot broth and let simmer, stirring frequently for 10 minutes. Slowly add in remaining broth one cup at a time until absorbed. Cook for 20 minutes or until rice is tender. Remove from heat and stir in Parmesan and remaining butter. Serve immediately.

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