Romano Walnut Risotto Recipe

Name: Romano Walnut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Romano Walnut Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Romano Walnut Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions