Risotto With Peas And Sun-Dried Tomatoes

By Moira Hodgson

Total Time
45 minutes
Rating
5(43)
Notes
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Featured in: FOOD; Young Vegetables Put Spring in Flavorful Risotto

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Ingredients

Yield:4 servings
  • ½cup sun-dried tomatoes, packed in olive oil
  • 6cups chicken or vegetable stock
  • 2tablespoons unsalted butter
  • 3scallions, minced
  • 1½cups arborio rice
  • ⅔cup of dry white wine
  • Coarse salt and freshly ground pepper
  • 1cup fresh (or frozen) peas
  • ⅓cup of grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

580 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 84 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 22 grams protein; 1270 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop the sun-dried tomatoes. Bring the chicken or vegetable broth to simmer.

  2. Step 2

    Heat the butter in a large skillet and saute the scallions until they are soft. Add the rice and saute it, stirring, until it turns opaque.

  3. Step 3

    Add the wine and let it reduce. Add one-half cup of hot chicken stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes all told, or until the rice is al dente.

  4. Step 4

    When the rice is almost cooked, add the peas and tomatoes and stir thoroughly. The liquid should be absorbed and the rice creamy. Stir in the cheese, cover for a minute or two and then serve with extra cheese passed separately.

Ratings

5 out of 5
43 user ratings
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Cooking Notes

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km

I doubled the scallions and peas and used chicken broth. It's easy to have these ingredients on hand for a quick last-minute dinner. It's a favorite.

Kigali Jill

Used chicken broth. Quite good, though the stirring was considerably longer get than 20 minutes. Will definitely make again. I might add more diced scallions- maybe 5, instead of 3.

lisabeth

Really liked this and next time will add shrimp and/or maybe scallops.

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