Sun-Dried Tomato Risotto

Campbell's Sun-Dried Tomato Risotto Recipe

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.

At a glance

Prep

10 min.

Total

40 min.

Serves

4

Servings: about 1 1/4 cups each

Cook: 25 min.

Stand: 5 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

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 fresh or frozen peas, thawed
1/4 cup walnuts, toasted and chopped

How to Make It

  • 1

    Drain the tomatoes, reserving 2 tablespoons oil. Chop enough tomatoes to make 1/2 cup.

  • 2

    Heat the reserved oil in a 3-quart saucepan over medium heat. Add the tomatoes and rice and cook and stir for 2 minutes.

  • 3

    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.

  • 4

    Remove the saucepan from the heat. Cover and let stand for 5 minutes.

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Easy Substitutions

  • Helper: To quickly thaw the peas, place them in a colander and run under warm water.
  • Easy Substitution: Parmesan Sun-Dried Tomato Risotto: Substitute grated Parmesan cheese for the walnuts.
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RID#50193

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