Vegetable Pimiento Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
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 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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