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Carrot and Parmesan Risotto
- 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
- 7 cups chicken stock, warmed
- 1 cup shredded parmesan cheese
- 3 tbsp mascarpone
- 1/3 cup chives
- coarse salt and freshly cracked black pepper to taste
Directions:View on Whats Gaby Cooking
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