1. Peel the carrots and shallots.
2. Slice the shallot and grate three-quarters of the carrots. Slice the remaining carrots.
3. In a hot pan, drizzle some olive oil.
4. Sauté the shallot and rice for about ten minutes, stirring regularly.
5. Meanwhile, heat the vegetable broth in a saucepan.
6. Pour the broth into the pan, one ladle at a time, to cover the rice. Stir and repeat until the rice is cooked.
7. Add the carrots to the pan and mix.
8. Add Parmesan cheese according to your taste.
9. Adjust the seasoning and serve hot.