Creamy Carrot Rice

3 cans chicken broth, 14 1/2 ounces each
3 cups carrot juice
6 tablespoons butter
1 large onion, finely chopped
Coarse salt and ground pepper
3 cups long-grain rice
1 cup finely grated Parmesan cheese, plus extra for serving
1/2 cup chopped fresh parsley

Combine broth, carrot juice, and 6 cups water in a 6-quart saucepan; bring to a simmer over medium-low heat.

 
Meanwhile, melt 3 tablespoons butter in a 9-quart saucepan over medium-low heat. 

Cook onion, stirring occasionally, until softened, 5 minutes. 

Season with 1 tablespoon salt and 1/2 teaspoon pepper. 

Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes.

Add 1 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. 

Continue adding broth, 1 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. 

Stir in remaining butter and Parmesan. 

Season with salt and pepper. 

Divide among dishes, and sprinkle with parsley and more Parmesan.

Serves 12