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Carrot Parmesan Risotto
- 4 cups chicken broth (I like the boxed Pacific and Imagine brands)
- 2 tablespoons butter
- 1 medium red onion, finely chopped
- 6 medium carrots, grated or chopped
- Coarse salt and ground pepper
- 1 1/4 cups long-grain white rice
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan
Directions:View on Framed Cooks
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