Golden Carrot Risotto

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 5 -6 cups chicken stock
• 5 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 1/2 cups arborio rice or 2 1/2 cups short-grain pearl rice
• 1 cup dry wine
• 1 1/2 cups finely grated carrots
• 1/2 cup freshly grated parmesan cheese
• 1 pinch of grated nutmeg
• salt and pepper, to taste
• freshly grated parmesan cheese

Recipe

• 1 bring stock to simmer in small saucepan;reduce heat to low.
• 2 melt 4 tablespoons butter in medium saucepan over medium heat.
• 3 add onion and saute until pale yellow, about 5 minutes.
• 4 add rice and mix to coat with butter.
• 5 add wine and stir until wine is evaporated, about 6 minutes.
• 6 add enough hot stock to cover, about 3 cups;reduce heat to low and stir until stock has been absorbed.
• 7 continue cooking 10 minutes, stirring and adding 1/2 cup stock at a time, making sure stock is absorbed before next addition.
• 8 add carrots and continue stirring and adding stock until ice is tender but still firm to bite, about 10 minutes.
• 9 remove from heat;stir in remaining 1 tablespoon butter, 1/2 cup parmesan cheese, nutmeg, salt and pepper.
• 10 serve with additional cheese.