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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 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 |
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 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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