Vegetable Pimiento Risotto

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 7%
  • Fat: 1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.7g
  • Carbohydrate: 25.1g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 56mg
  • Calcium: 0.0mg

Ingredients

  • 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

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 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.
  3. 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.
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