Parmesan-Carrot Risotto

I love risotto. It sounds so fancy. But, it really isn't hard to make. I make it all the time, because it is so delicious and simple, really.
I saw this risotto recipe and thought it would make a great lunch, accompanied with a light salad. I used mostly arborio rice because I had it in the pantry, but it calls for plain, old, normal white rice.
The thing I love about risotto is how smooth and creamy it is. It is warm and inviting. Yummy!

Parmesan-Carrot Risotto adapted from Martha Stewart's Everyday Food
Prep: 40 minutes Total: 40 minutes
Ingredients
Serves 4.
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 tablespoons butter
1 medium red onion, finely chopped
6 medium carrots, grated
Coarse salt and ground pepper
1 1/4 cups long-grain white rice (I used 1 cup of arborio and 1/4 cup long grain)
1/4 cup grated Parmesan
Directions
In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add 1/2 cup broth; cook, stirring, until absorbed, 1 to 2 minutes.
Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

Coming Tomorrow- Tuesday's with Dorie