Risotto With Peas And Sun-Dried Tomatoes

5.0(54)

by Moira Hodgson

MediterraneanWeeknight, Side Dish

Servings

4 servings

Total time

45 min

Calories / serving

580 kcal

Ingredients (9)

serves

Instructions (4 steps)

01Chop the sun-dried tomatoes. Bring the chicken or vegetable broth to simmer.
02Heat 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.
03Add 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.
04

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Rich recipe — supports nutrition-aware planning.