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Parmesan-Carrot Risotto

Martha Stewart
  • 40 minutes
  • Serves 4

INGREDIENTS

6

Carrots, medium

1

Red onion, medium

2 cans

each) reduced-sodium chicken broth, reduced-sodium

1 1/4 cups

White rice, long-grain

1

Salt and ground pepper, Coarse

2 tbsp

Butter

1/4 cup

Parmesan, grated

1/2 cup

White wine, dry