Carrot and Parmesan Risotto

Ingredients

Vegetable broth

4 cups, warmed

Unsalted butter

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Carrots

2 medium, grated

Parmesan cheese

1 cup, grated

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat. Keep it warm throughout the cooking process.
2. In a separate large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and translucent, about 3-4 minutes.
3. Stir in the grated carrots and cook for an additional 2-3 minutes until they are slightly tender.
4. Add the Arborio rice to the pot, stirring to coat the rice with the butter and vegetable mixture. Toast the rice for about 2 minutes, allowing it to absorb the flavors.
5. Pour in the white wine and cook, stirring constantly, until it is mostly absorbed by the rice.
6. Begin adding the warmed vegetable broth to the pot, one ladleful at a time. Stir continuously, allowing each ladleful to be absorbed before adding the next. This process should take about 20 minutes.
7. Continue adding broth and stirring until the rice is cooked al dente and creamy. You may not need to use all of the broth.
8. Stir in the grated Parmesan cheese and season with salt and black pepper to taste, adjusting based on your preference.
9. Remove the pot from heat and let the risotto rest for a few minutes to thicken slightly.
10. Serve the risotto hot, garnished with freshly chopped parsley for a pop of color and freshness.