Carrot and Parmesan Risotto

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• White wine - 1/2 cup
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Vegetable broth - 4 cups
• Arborio rice - 1 cup
• Carrots - 4 medium, grated

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat.
2. In a separate large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the grated carrots to the pot and cook for 2-3 minutes.
4. Add the Arborio rice to the pot and stir to coat it with the butter and vegetables.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the vegetable broth to the pot, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
7. Continue adding the broth and stirring until the rice is cooked al dente, about 20 minutes.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a few minutes.
10. Serve the carrot and Parmesan risotto hot, garnished with fresh parsley.