Vegetable Pimiento Risotto Recipe

Name: Vegetable Pimiento 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 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

Servings: persons

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.

582

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable Pimiento Risotto falls under the General 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!

Vegetable Pimiento Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions