Vegetable Pimiento Risotto

• 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.

peas, carrot, salt, chablis, onion, green onions, arborio rice, freshly grated romano cheese, pimiento, parsley

Taken from www.myrecipes.com/recipe/vegetable-pimiento-risotto (may not work)