Parmesan-Carrot Risotto
"This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious...."
INGREDIENTS
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2 cans (14 1/2 ounces each) reduced-sodium chicken broth
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2 tablespoons butter
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1 medium red onion, finely chopped
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6 medium carrots, grated
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Coarse salt and ground pepper
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1 1/4 cups long-grain white rice
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1/2 cup dry white wine
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1/4 cup grated Parmesan
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