Recipe: Carrot Risotto

Carrot Risotto
From: The American Institute for Cancer Research

1 Tbsp. unsalted butter or olive oil
1/2 cup finely chopped onion
2 small carrots, finely shredded
1 cup Arborio rice or any short-grain rice
1/4 cup sherry or vegetable broth
4 cups chicken broth, heated
2 Tbsp. grated Parmesan cheese
Freshly ground pepper

Heat the oil in a small Dutch oven or large, heavy saucepan, over medium-high heat. Saute the onion and carrot, stirring often with a wooden spoon, until the carrots are soft and dry, about 10 minutes.

Stir in the rice and cook 1 minute. Add the sherry and cook 1-2 minutes, or until the liquid has almost entirely evaporated.

Add the hot chicken broth, 1/2 cup at a time, stirring until the broth is almost entirely absorbed before making the next addition. Reduce the heat to medium, if necessary, to keep the vegetables from browning.

After about 20 minutes, when the rice is al dente and the spoon makes a clear path through the risotto, stir in the cheese. Season to taste with freshly ground pepper and serve immediately.

Each of the four servings contains 348 calories and 6 grams of fat.