Sun-Dried Tomato Risotto
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 tomatoes
1.5 cups uncooked arborio riceor regular long-grain white rice
4 cups Swanson® Chicken Broth
1 cup fresh or frozen peas, thawed
0.25 cup walnuts, toasted and chopped
1.5 cups uncooked arborio riceor regular long-grain white rice
4 cups Swanson® Chicken Broth
1 cup fresh or frozen peas, thawed
0.25 cup walnuts, toasted and chopped
Instructions
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.
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.
Sun-Dried Tomato Risotto
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.
Directions
Print
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.
Ingredients
1 jar (about 8 ounces) oil-packed sun-dried tomatoes1.5 cups uncooked arborio riceor regular long-grain white rice4 cups Swanson® Chicken Broth1 cup fresh or frozen peas, thawed0.25 cup walnuts, toasted and chopped
Royal Wedding Soup
Campbell's Kitchen & Campbell Soup Company...
Beef Teriyaki
This classic stir-fry is your go-to recipe...
Puff Pastry Pie with Dilled Hash Br...
Here's an delectable, meatless main dish�...
Escarole Soup with Chickpeas
Start with one slice of bacon and the flav...