Step 1

Place a heavy soup pot on the stove and turn it to medium heat.

Step 2

Add the olive oil and butter to the pot.

Step 3

Once the butter is melted, add grated carrots, diced onion, minced garlic, and 1 teaspoon of salt. Saute until tender, about 10 minutes, stirring occasionally.

Step 4

Add the chicken to the pot. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Stir occasionally so that chicken browns on all sides, about 8 to 10 minutes.

Step 5

Turn the heat to high and add 1 cup of white wine. Cook until most of the wine has evaporated, stirring occasionally.

Step 6

Add the hot chicken broth, then stir in the rice. Bring to a boil, cover the pot, and reduce the heat to low until the rice is fully cooked. This will take about 15 to 20 minutes.

Step 7

Turn off the heat. Add the chopped parsley and ½ cup parmesan cheese. Keep covered to remain warm if you are not serving it right away.