Romano Walnut Risotto

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 43%
  • Fat: 10.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.1g
  • Carbohydrate: 25g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 409mg
  • Calcium: 0.0mg

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

Preparation

  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.
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