Parmesan-Carrot Risotto

I'd never tried risotto before, but really wanted to see what it was like after watching a chefs reality show. This is really good. MUCH better than plain ol' rice. It takes a bit more effort than regular rice you let simmer for 20 minutes, but it's worth it!

2 cans (14.5 oz each) reduced-sodium chicken broth
2 Tbs. butter
1 medium red onion (I used whatever I had, and not nearly that much)
6 medium carrots, grated (I don't think I used that much either)
coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine (or chicken broth, which is what I used)
1/4 cup grated Parmesan

In a saucepan, bring broth and 2 cups water to a bare simmer over medium.

In a large saucepan, melt 1 Tbs butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Stir in rice. Add wine (or broth); cook, stirring; until absorbed, 1-2 minutes.

Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10-12 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 and mine didn't take that long, so just watch and keep tasting!).

Remove risotto from heat. Stir in Parmesan and 1 Tbs. butter, and season with salt and pepper.