1 cup Arborio rice
2 tablespoons olive oil
2 cloves garlic, minced
3-1/2 cups chicken broth
1 cup shredded carrot
1/4 cup green onion, thinly sliced
1/2 cup Parmesan cheese
2 tablespoons dried basil

In a large saucepan, cook rice in hot oil over medium heat for 5 minutes, stirring constantly. Add garlic; cook and stir 1 minute longer.
Meanwhile, in a medium saucepan, bring broth to boil; reduce heat and simmer. Slowly add 1 cup of broth to the rice mixture; stir constantly. Stir over medium heat until broth is absorbed, about 5 minutes.
Add 2 more cups of chicken broth, 1/2 cup at a time, stirring constantly until broth is absorbed. Stir in remaining broth, shredded carrot and green onion. Stir to combine and cook until rice is creamy and just tender. Stir in Parmesan cheese and basil. Serve hot.

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