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

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

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.

No additional tips available.

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

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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.

Vegetable Pimiento Risotto

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