Creamy Carrot Rice

ingredients

1
Combine broth, carrot juice, and 2 cups water in 2-quart saucepan; bring to simmer over medium-low heat.
2
Meanwhile, melt 1 Tbs. butter in a 3-quart saucepan over medium-low heat. Cook onion until softened, about 5 minutes. Season with 1 tsp. salt and 1/4 tsp. pepper.
3
Raise heat to medium; add rice, and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine; cook until absorbed, about 2 minutes.
4
Add 1/2 cup hot broth mixture, stirring with wooden spoon until most of 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.
5
Stir in remaining tablespoon butter and parmesan. Season with salt and pepper.
6
Variation: stir in 1/2 pound cooked shrimp into rice during last 3 minutes of cooking