Sun-Dried Tomato Risotto
Recipe from Swanson Broth & Stock

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.


Sun-Dried Tomato Risotto

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Servings: 4
Prep Time: 10 mins
Total Time: 40 mins
Related Categories: Rice
 
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Ingredients
  • 1  jar
    (about 8 ounces) oil-packed sun-dried tomato
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  • 1 1/2  cups
    uncooked Arborio rice or regular long-grain white rice
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  • 4  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic), heated
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  • 1  cup
    frozen peas, thawed
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  • 1/4  cup
    walnuts, toasted and chopped
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Directions
1.
Drain the tomatoes, reserving 2 tablespoons oil. Chop enough tomatoes to make 1/2 cup.
2.
Heat the reserved oil in a 3-quart saucepan over medium heat. Add the tomatoes and rice and cook and stir for 2 minutes.
3.
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.
4.
Remove the saucepan from the heat. Cover and let stand for 5 minutes.
5.
Helper: To quickly thaw the peas, place them in a colander and run under warm water.
6.
Easy Substitution: Parmesan Sun-Dried Tomato Risotto: Substitute grated Parmesan cheese for the walnuts.
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