Recipes
Pea and sundried tomato risotto
Arborio rice gives this savoury, Italian-inspired tomato dish a creamy texture
Arborio rice gives this savoury, Italian-inspired tomato dish a creamy texture
(54 votes)
Cook: 35 Mins
Serves: 4
Price: 74p per serving
Nutritional Information
Each 473g serving contains
Energy
2318kj
553kcal
2318kj
553kcal
28%
Fat
19.4g
19.4g
Med
28%
28%
Saturates
5.2g
5.2g
Low
26%
26%
Sugars
21.8g
21.8g
Low
24%
24%
Salt
1.80g
1.80g
Med
30%
30%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
490kj/117kcal
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
1
Drain the sun-dried tomatoes, reserving 2tbsp of the oil from the jar. Roughly chop half and finely chop the rest.
2
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.
3
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.
4
Stir through most of the Parmesan, and season with ground black pepper.
5
Divide between bowls and top with the roughly chopped tomatoes and Parmesan to serve.