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Romano Walnut Risotto

Yield 8 (1/2-cup) servings.

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

Nutrition Information

  • calories 224
  • caloriesfromfat 43 %
  • fat 10.6 g
  • satfat 2.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.1 g
  • carbohydrate 25 g
  • fiber 0.0 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 409 mg
  • calcium 0.0 mg

How to Make It

  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.

Light and Luscious