Melt the butter or margarine over medium heat in a large saucepan. Add the onion and garlic. Cook slowly; stirring occasionally, until the onions are tender.
Add the chicken broth, rice, carrots, white wine, saffron, and salt. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and most of the liquid is absorbed. Remove the pan from heat, and let rice stand for 5 minutes before serving. Makes 6 side-dish servings.