Carrot and Parmesan Risotto

INGREDIENTS

• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 cups shredded carrots
• 2 cups arborio rice
• 3/4 cup dry white wine
• 7 cups chicken stock, warmed
• 1 cup shredded parmesan cheese
• 3 tbsp mascarpone
• 1/3 cup chives
• coarse salt and freshly cracked black pepper to taste