Vegetable Pimiento Risotto

Oxmoor House
8 (1/2-cup) servings.


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3/4 cup frozen English peas
3/4 cup chopped carrot
3 cups canned no-salt-added chicken broth, undiluted and divided
1/2 cup Chablis or other dry white wine
1/3 cup finely chopped onion
1/3 cup chopped green onions
1 cup Arborio rice, uncooked
3 tablespoons freshly grated Romano cheese
1 (2-ounce) jar diced pimiento, drained
2 tablespoons chopped fresh parsley


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

Combine 2 1/2 cups broth and wine in a medium saucepan; place over medium heat. Bring to a simmer; cover, reduce heat, and maintain a very low simmer.

Place remaining 1/2 cup broth in a medium saucepan; bring to a boil over medium-high heat. Add chopped onion and green onions; cook 4 minutes or until tender. Stir in rice. 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, cheese, pimiento, and parsley; serve immediately.

Created date

August 2009

Nutritional Information

Calories 130
Caloriesfromfat 7 %
Fat 1 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.7 g
Carbohydrate 25.1 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 56 mg
Calcium 0.0 mg