Carrot Risotto with Rosemary

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, grated
• 4 cups vegetable broth
• 1/4 cup white wine
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a separate large skillet, heat the olive oil over medium heat.
3. Add the diced onion and garlic, sauté for a few minutes until translucent.
4. Add the grated carrots and cook for another 5 minutes, stirring occasionally.
5. Stir in the Arborio rice and cook for 2 minutes until the rice is translucent around the edges.
6. Pour in the white wine and cook until it is absorbed by the rice.
7. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
8. Continue this process until the rice is creamy and cooked to al dente, about 20 minutes.
9. Stir in the chopped rosemary and grated Parmesan cheese.
10. Season with salt and pepper to taste.
11. Serve the carrot risotto hot, garnished with extra Parmesan cheese and a sprinkle of fresh rosemary.