Carrot Parmesan Risotto

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Taken from Whats Gaby Cooking
Serves: 6

Ingredients

• 2 tbsp butter
• 1 small onion finely chopped
• 2 garlic cloves finely chopped
• 2 cups shredded carrots
• 2 cups arborio rice
• 3/4 cup dry white wine (Sauvignon Blank, Pinot Grigio/Gris, Chardonnay)
• 7 cups chicken stock
• 1 cup shredded parmesan cheese
• 3 tbsp mascarpone
• 1/3 cup chives
• black petter and salt to taste

Method

• Melt butter large heavy pan, high heat
• Add onion cook for 4-5 minutes until onion is translucent. Add garlic, stir to combine
• Add shredded carrots and cook for 1 minute more
• Add arborio rice, stir to coat with the butter. Cook for about 2 minutes until the outer edges are translucnet and the middle is still white.
• Pour white wine and deglaze the bottom of the pan. Cook until wine has evaporated.
• Add 1 cup of the chicken stock, cook until the stock has evaporated. Repeat until you’ve used all the stock. The rice should look like a porridge with a bit of a bite when tasted.
• Add parmesan cheese, mascarpone cheese, and chives. Stir to combine, season with salt and pepper.