Carrot Parmesan Risotto

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Framed Cooks


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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

1/2 cup dry white wine

1/4 cup grated Parmesan

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