Have two saute pans going simultaneously to cut down on time. I place 1-1/2 tsp each of oil and margarine (vegan alternatives availablin both pans.
To one pan, add the minced onion and saute until golden and caramelized.
To the other pan, add the diced carrots, water, salt and sugar sauteeing until tender. Covering the pan helps to expedite this process.
Remove the carrots and divide.
One half of the carrots gets pureed in a food processor or blender with hot water.
The other is reserved to add back in at the end.
In a saucepan, get your vegetable broth heating.
The arborio rice is tossed with the caramelized onion until well coated.
Add the wine and cook until the liquid evaporates, about 1 minute.
Add the carrot puree cooking until the liquid begins to evaporate.
Begin to add the hot broth 1/2 C at a time just until it begins to evaporate. Continue until most of the liquid has absorbed but the risotto is not dry.
Fold in the reserved carrots, the cream cheese (vegan alternative availabland parmesan (vegan alternative available).
Add parsley and season with salt and pepper to taste, adding more broth to loosen if necessary. It should be very velvety and creamy.
Top with additional parmesan or parsley, if desired.