Romano Walnut Risotto


  • ¾ cup frozen English peas
  • ¼ cup plus 2 tablespoons freshly grated Romano cheese, divided
  • 2 tablespoons margarine, melted
  • ¾ cup chopped carrot
  • ½ cup Chablis or other dry white wine
  • 2 tablespoons olive oil
  • ¼ cup chopped walnuts, toasted
  • + 5 more ingredients
    • 1/3 cup finely chopped onion
    • 1 cup Arborio rice, uncooked
    • 1/3 cup chopped green onions
    • 3 cups canned ready-to-serve chicken broth
    • 2 tablespoons chopped fresh parsley

Arrange peas and carrot in a vegetable steamer over boiling water. Cover and steam 8 minutes or until vegetables are tender. Set aside. 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. Saute chopped onion a...

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