Romano Walnut Risotto

Name: Romano Walnut Risotto
Ingredients: 3/4 cup frozen English peas; 3/4 cup chopped carrot; 3 cups canned ready-to-serve chicken broth; 1/2 cup Chablis or other dry white wine; 1/3 cup finely chopped onion; 1/3 cup chopped green onions; 2 tablespoons margarine, melted; 2 tablespoons olive oil; 1 cup Arborio rice, uncooked; 1/4 cup plus 2 tablespoons freshly grated Romano cheese, divided; 1/4 cup chopped walnuts, toasted; 2 tablespoons chopped fresh parsley

12 ingredients

3 steps

Ingredients

3/4 cup frozen English peas
3/4 cup chopped carrot
3 cups canned ready-to-serve chicken broth
1/2 cup Chablis or other dry white wine
1/3 cup finely chopped onion
1/3 cup chopped green onions
2 tablespoons margarine, melted
2 tablespoons olive oil
1 cup Arborio rice, uncooked
1/4 cup plus 2 tablespoons freshly grated Romano cheese, divided
1/4 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley

Directions

1

Arrange peas and carrot in a vegetable steamer over boiling water. Cover and steam 8 minutes or until vegetables are tender. Set aside.
2

Combine broth and wine in a medium saucepan; place over medium heat. Bring to a simmer; cover, reduce heat, and maintain a very low simmer.
3

Saute chopped onion and green onions in margarine and hot olive oil in a medium saucepan over medium-high heat until tender. Add rice, and saute 4 minutes or until rice is translucent. Add 1/2 cup simmering broth mixture to rice mixture; stir constantly until most of the liquid is absorbed. Continue adding broth mixture, 1/2 cup at a time, stirring each time until liquid is absorbed (the entire process should take about 30 minutes). Stir in peas, carrot, 1/4 cup cheese, walnuts, and parsley. Sprinkle with remaining 2 tablespoons Romano cheese; serve immediately.