Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Parmesan-Carrot Risotto Recipe
    Lost? Site Map

    Parmesan-Carrot Risotto

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    rbrynsaas's Note:

    Arborio rice is traded out for long grain white rice for this risotto. The results...just as creamy and delicious.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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. 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.
    3. 3
      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).
    4. 4
      Rmove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:

    • on May 01, 2011

      45

      I really enjoyed the addition of carrots to the risotto, however, being a die-hard arborio rice risotto fan...I think next time I will use it instead of the long-grain. This was a good substitute, but the arborio will add a nuttier flavor and texture. Thanks for a new addition to risotto!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2009

      55

      I made this last night....my first time with risotto. Super easy and very yummy. I was out of purple onion so I used plain old brown onion and the results were great. I love that this was made with things I always have on hand, so no special trip to the store. I am sure I will make this again. I originally found this recipe in Everday Food Magazine. Thanks for a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Parmesan-Carrot Risotto

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.3
     
    Calories from Fat 84
    21%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.2 g
    26%
    Cholesterol 20.7 mg
    6%
    Sodium 276.5 mg
    11%
    Total Carbohydrate 61.0 g
    20%
    Dietary Fiber 3.7 g
    15%
    Sugars 6.1 g
    24%
    Protein 11.8 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites