Parmesan-Carrot Risotto

READY IN: 40mins
Recipe by rbrynsaas

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

Top Review by Cook4_6

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!

Ingredients Nutrition


  1. In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
  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. 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. Rmove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

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