Vegetable Pimiento 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 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

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