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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Arborio rice is traded out for long grain white rice for this risotto. The results...just as creamy and delicious. Ingredients:
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 tablespoons butter |
1 medium red onion, finely chopped |
6 medium carrots, grated |
coarse salt |
ground pepper |
1 1/4 cups long grain white rice |
1/2 cup dry white wine |
1/4 cup grated parmesan cheese |
Directions:
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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