Pea and sundried tomato risotto
- 280g jar Asda Sun-dried Tomatoes
- 2 small onions, thinly sliced
- 200g Asda Risotto Arborio Rice
- 200g frozen peas
- 70g Parmesan, grated
Drain the sun-dried tomatoes, reserving 2tbsp of the oil from the jar. Roughly chop half and finely chop the rest.
Heat the reserved oil in a large, deep-sided frying pan over a low setting. Add the onions and cook for 10 mins, stirring regularly.
Add the finely chopped tomatoes and the rice. Cook for 2 mins, stirring continuously. Add 1L boiling water, a splash at a time, stirring, until it has all been absorbed. Add the peas. Simmer until the peas are cooked and the rice is soft.
Stir through most of the Parmesan, and season with ground black pepper.
Divide between bowls and top with the roughly chopped tomatoes and Parmesan to serve.