Sun-Dried Tomato Risotto Recipe
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It's easy to make this flavorful risotto right in your own kitchen...it's super-simple and flavorful. Walnuts and peas add great taste and texture to the dish.
Ingredients
- 1 jar (about 8 ounces) oil-packed sun-dried tomato
- 1 1/2 cups uncooked Arborio rice or regular long-grain white rice
- 4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic), heated
- 1 cup frozen peas, thawed
- 1/4 cup walnuts, toasted and chopped
- Drain the tomatoes, reserving 2 tablespoons oil. Chop enough tomatoes to make 1/2 cup.
- Heat the reserved oil in a 3-quart saucepan over medium heat. Add the tomatoes and rice and cook and stir for 2 minutes.
- Add 1 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it's absorbed before adding more. Stir in the peas and walnuts with the last broth addition.
- Remove the saucepan from the heat. Cover and let stand for 5 minutes.
- Helper: To quickly thaw the peas, place them in a colander and run under warm water.
- Easy Substitution: Parmesan Sun-Dried Tomato Risotto: Substitute grated Parmesan cheese for the walnuts.
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