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Carrot Risotto
Submitted by Jana McNally
Tue Jun 30 2009
Ingredients

6 cups chicken stock
5 tablespoons butter, divided
1medium onion, chopped fine
2 1/2 cups rice, preferably Arborio
1 cup dry white wine
1 1/2 cups finely grated carrots
Parmesan cheese
pinch of nutmeg
salt and pepper

Preparation

Bring stock to a simmer. Reduce heat to low. Melt 4 tablespoons of the butter in a heavy 3 quart saucepan over medium heat. Saute onion in butter until pale yellow. Add rice and mix to coat with butter. Add white wine and cook stirring, about 5 minutes or until wine is evaporated.

Add enough hot stock to cover rice, about 3 cups. Reduce heat to low and cook, covered, stirring frequently, until stock has been absorbed. Continue cooking 10 minutes, stirring and adding 1/2 cup stock at a time, making sure stock is absorbed before the next addition. Add carrots and continue stirring and adding stock until rice is tender but still firm to the bite, about 10 minutes. Remove form heat. Stir in remaining tablespoon butter, 1/2 cup of the Parmesan cheese, nutmeg, salt, and pepper. Serve with addtional cheese.

Serves 8.

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Family Favorite On 30 June 2009 @ 08:04PM Jana McNally commented:

This recipe is a family favorite from Winter Harvest Cookbook by Lane Morgan (even though it is definitely not winter) and a way to make good use of carrots. I made it last night without the white wine but added a little more stock and it was still very good.

Jana