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Sun-Dried Tomato Risotto

Sun-Dried Tomato Risotto

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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.

serves 4 (about 1 1/4 cups each)


cost per recipe: $7.02

The price is determined by the national average.

  • 1

    jar (about 8 ounces) oil-packed sun-dried tomatoes

  • 1 1/2

    cups uncooked arborio riceor regular long-grain white rice

  • 4

    cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    cup fresh or frozen peas, thawed

  • 1/4

    cup walnuts, toasted and chopped

view nutrition info

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Recipe Tips

  • 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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Made With
Swanson® Organic Chicken Broth

Swanson® Organic Chicken Broth

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Swanson® Chicken Broth

Swanson® Chicken Broth

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