Creamy Carrot Rice
Biotta Juice Featured: Carrot Juice
Serves 4 (as a side dish)
1 can reduced-sodium chicken broth (14 1/2 ounces)
1 cup BIOTTA CARROT JUICE
2 tablespoons butter
1/2 small onion, finely chopped
Coarse salt and ground pepper (to taste)
1 cup long-grain rice
1/4 cup dry white wine (optional)
1/3 cup finely grated Parmesan cheese (plus more for serving)
3 tablespoons chopped fresh parsley
Combine broth, BIOTTTA CARROT JUICE, and 2 cups water in a saucepan; bring to a simmer over medium-low heat.
Melt 1 tablespoon butter in a saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with salt and pepper. Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper to taste. Spoon into dishes, and garnish with parsley and more Parmesan.