Parmesan-Carrot Risotto Recipe

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Ingredients:

Serving

2 (14 1/2 oz) cans reduced-sodium chicken broth
2 tbsp 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:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	151.44 Kcal (634 kJ)
Calories from fat	68.07 Kcal
		% Daily Value*
Total Fat	7.56g	12%
Cholesterol	20.77mg	7%
Sodium	194.79mg	8%
Potassium	375.37mg	8%
Total Carbs	12.76g	4%
Sugars	6.03g	24%
Dietary Fiber	3.3g	13%
Protein	3.78g	8%
Vitamin C	7.4mg	12%
Vitamin A	1mg	33%
Iron	0.1mg	0%
Calcium	111.3mg	11%

Amount Per 100 g
Calories	86.09 Kcal (360 kJ)
Calories from fat	38.7 Kcal
		% Daily Value*
Total Fat	4.3g	12%
Cholesterol	11.8mg	7%
Sodium	110.74mg	8%
Potassium	213.4mg	8%
Total Carbs	7.25g	4%
Sugars	3.43g	24%
Dietary Fiber	1.87g	13%
Protein	2.15g	8%
Vitamin C	4.2mg	12%
Vitamin A	0.6mg	33%
Calcium	63.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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