FREE COOKBOOKS    COUPONS    RECIPE CARDS    FREEBIES    THE DAILY DISH    FAQ    MOMS DINER HOME





Sun-dried Tomato Risotto

Report Violation


1 of 1 Photos MomsDiner
Upload Pic
Posted By: MomsDiner
Posted In:  Rice Dishes
Page Views:  2049 views
Preparation Time:  10 minutes
Cooking Time:  25 minutes
Course: side dishes
Cusine: north american

Ingredients

1 jar (about 8 ounces) oil-packed sun-dried tomatoes

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

Directions

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.

RECIPE TIPS

Source:  

Helper:

Easy Substitution:

 

Parmesan Sun-Dried Tomato Risotto: Substitute grated Parmesan cheese for the walnuts.
To quickly thaw the peas, place them in a colander and run under warm water. www.campbellskitchen.com

No Review has been added yet