Creamy Carrot Rice...risotto?

I originally saw this prepared on television, started dreaming about it, and then hunted down the recipe (see note below). You could probably just call this risotto, but that might be blasphemy considering the addition of carrot juice (therefore, “creamy carrot rice”). It’s so yummy...but then, I love carrots so this is perfect comfort food. It goes well with steamed green beans or roasted asparagus. The recipe below serves four, but can be easily doubled.

2 cups chicken broth
1 cup carrot juice (as natural as possible, with no sugar added)
2 tablespoons butter
1/2 small onion, finely chopped
sea salt and freshly cracked black pepper
1 cup rice (original recipe calls for long grain, but arborio would work too)
1/4 dry white wine (optional)
1/3 cup finey grated Parmesan cheese, plus more for serving
3 tablespoons chopped fresh parsley (for serving, optional)

Combine chicken broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.

Meanwhile, melt 1 tablespoon butter in a heavy-bottomed pot over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with salt and pepper. Raise heat to medium; add rice, and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes. Add about 1/2 cup hot broth mixture, stirring with a wooden spoon until most 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, about 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.

Leftovers rating: Medium. Not quite the same, but definitely edible. Add more Parmesan.
Note: Recipe from Everyday Food: Issue 10, March 2004, page 114