Parmesan-Carrot Risotto

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
389
FAT
27%
CHOL
10%
SOD
36%

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Ingredients for 4 servings

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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