Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook and stir onion, carrot and garlic in oil 2 to 3 minutes or until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed, stirring frequently.