Parmesan-Carrot Risotto

I bought a bag of carrots a week ago and I had only used two. So I was looking for a recipe to use up some of the carrots and I stumbled upon this recipe from Martha Stewart. I have to admit I haven't cooked a lot of her recipes, mainly because I don't subscribe to her magazine and I've always thought of Martha's magazine more of a craft and decorating type. Anyway, this dish came out quite yummy, and yes, I did do a few modifications, but only to make the risotto creamier.

INGREDIENTS (serves 4)

• 4 cups reduced-sodium chicken broth
• 2 tablespoons butter
• Olive oil
• 1 medium red onion, finely chopped
• 6 medium carrots, grated (I only used 4 carrots)
• Coarse salt and ground pepper
• 1 1/4 cups long-grain white rice (I used Arborio rice; I'm not entirely sure why Martha Stewart has long-grain white rice in her recipe, though)
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan
• 2 wedges of Laughing Cow Original Swiss spreadable cheese product, room temperature
• 2 tablespoons finely chopped parsley

DIRECTIONS

1. In a saucepan, bring broth to a bare simmer over medium heat.
2. In a large saucepan, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice and coat all grains and cook 1 more minute. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
3. 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).
4. Add the two wedges of cheese product and gently stir to melt and combine with rice.
5. Remove risotto from heat. Stir in Parmesan, remaining 1 tablespoon butter, and chopped parsley and season with salt and pepper.