This risotto uses rice that you likely have around the house and can be adapted to include your favorite vegetables.  If you don’t have carrots, feel free to grate in zucchini or parsnip or stir in chopped spinach. 

Carrot Risotto
Serves 6 as a side

Ingredients
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 tablespoons butter (or oil)
1 medium onion, finely chopped
6 medium carrots, grated
Coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine (OR white grape juice OR, 1 T white wine vinegar diluted in ½ c water)
1/4 cup grated Parmesan

Directions
1.       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 wine; cook, stirring, until absorbed, 1 to 2 minutes.
2.       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).
3.       Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

Adapted from marthastewart.com