Romano Walnut Risotto

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Oxmoor House


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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

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