1. In a large saucepan cook & stir raw rice in hot oil over medium heat for 5 minutes. Add garlic; cook & stir 1 minute more.
2. Meanwhile, in a medium saucepan, bring broth to boiling; reduce heat & simmer.
3. Slowly add 1 cup of the broth to rice mixture (be cautious of spattering, because broth will steam up when it hits the hot pan); stir constantly. Cook & stir over medium heat until broth is absorbed (about 5 minutes).
4. Add 2 more cups of broth, 1/2 cup at a time, stirring constantly until broth is absorbed. Stir in remaining broth, shredded carrot, & green onion. Cook & stir until rice is creamy & tender. Stir in cheese & snipped basil.
5. If desired, garnish with the carrot curls & basil leaves. Makes 4 side-dish servings.
Ingredients
1 cup arborio rice or medium-grain white rice
2 tablespoons olive oil or cooking oil
2 cloves garlic, minced
3-1/4 to 3-1/2 cups reduced-sodium chicken broth or vegetable broth
1 cup shredded carrot
1/4 cup thinly sliced green onion
1/4 to 1/2 cup shredded Parmesan or Romano cheese
2 tablespoons snipped fresh basil
narrow carrot curls (optional)
Basil leaves (optional)
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