Romano Walnut Risotto

• 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.

peas, carrot, chicken broth, chablis, onion, green onions, margarine, olive oil, arborio rice, romano cheese, walnuts, parsley

Taken from www.myrecipes.com/recipe/romano-walnut-risotto (may not work)