Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth (kept warm)
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 2 cups carrots, peeled and finely grated
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley or chives, chopped, for garnish

Instructions:

1. Prepare the Broth:

   • In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling.

2. Sauté the Onion:

   • In a large skillet or saucepan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

3. Toast the Rice:

   • Add the Arborio rice to the skillet with the sautéed onion. Stir for a minute or two until the rice is well-coated with the butter and oil and heated through.

4. Add the Wine:

   • Pour in the white wine and cook until it's mostly absorbed by the rice.

5. Cook the Risotto:

   • Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, usually about 18-20 minutes.

6. Add the Carrots:

   • About 5 minutes before the risotto is done, stir in the finely grated carrots. Continue to cook until the carrots are tender and the risotto is creamy.

7. Season and Finish:

   • Stir in the grated Parmesan cheese and season the risotto with salt and black pepper to taste. Mix well.

8. Serve Hot:

   • Serve the Creamy Carrot Risotto hot, garnished with chopped fresh parsley or chives.

Creamy carrot risotto is a vibrant and flavorful dish that's perfect as a side or main course. The natural sweetness of carrots and the creamy risotto create a delightful and colorful taste. Enjoy your homemade risotto!