Ingredients
1 can carrot juice
1 can chicken or vegetable broth (1 3/4 cups)
1/2 c. dry white wine
1 tbsp. olive oil
2 c. shredded carrots
1/2 small onion
2 c. Arborio rice (Italian short-grain rice) or medium-grain rice
c. grated Parmesan cheese
3/4 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. coarsely chopped mint or parsley (optional)
Preparation
Step 1In covered 2-quart saucepan, heat carrot juice, broth, wine, and 1 1/4 cups water to boiling over high heat.Step 2In 3- to 3 1/2-quart microwave-safe casserole, combine oil, carrots, and onion. Cook, uncovered, in microwave oven on High 2 minutes or until onion softens. Add rice and stir to coat. Cook on High 1 minute.Step 3Stir hot liquid into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 to 20 minutes or until most of liquid is absorbed and rice is tender but still firm. Stir in Parmesan, salt, and pepper. Sprinkle with mint if you like.
