Carrot and Onion Risotto

Carrot & Onion Risotto

This is an easy way to have a side dish with both starch and some vegetables. Honestly, this one is a Quarantine 2020 creation. The only vegetables I had in the pantry were carrots and onions. This was a great way to eat them. Thoroughly delicious! Enjoy!

This can easily be made vegetarian if you use vegetable stock in place of the chicken stock and vegan if you also use olive oil instead of butter and leave out the Parmesan cheese.


  • 3 cups reduced-sodium chicken broth

  • 2 tablespoons butter, divided

  • 1 medium onion, diced

  • 3 carrots, grated

  • salt and freshly ground black pepper to taste

  • 3/4 cup Arborio rice

  • 3/4 cup dry white wine

  • 1/4 cup freshly grated Parmesan cheese


  • In a medium saucepan, bring the broth to a simmer over medium heat.
  • In a Dutch oven or other heavy-bottomed saucepan, melt 1 tablespoon butter over medium heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally until the onions are softened, 5 to 7 minutes.
  • Add the Arborio rice to the onions and carrots and stir to coat the rice in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until the broth is almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
  • Remove from the heat. Gently stir in the remaining tablespoon of butter and the Parmesan. Season with salt and pepper.
  • Sprinkle some additional Parmesan cheese over the top. Serve immediately.

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