Pea-sundried-tomato-risotto

Pea and sundried tomato risotto

Arborio rice gives this savoury, Italian-inspired tomato dish a creamy texture

By , 18 December 2019

(9 votes)

Pea and sundried tomato risotto
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 473g serving contains
  • Energy

    2315KJ

    553KCAL

    28%
  • Fat

    19.4g

    med

    28%
  • Saturates

    5.2g

    low

    26%
  • Sugars

    21.8g

    low

    24%
  • Salt

    1.80g

    med

    30%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 490kJ/117kcal.
Ingredients
  • 280g jar Asda Sun-dried Tomatoes
  • 2 small onions, thinly sliced
  • 200g Asda Risotto Arborio Rice
  • 200g frozen peas
  • 70g Parmesan, grated
Method
  • 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.