Sun-dried tomato risottoby mike saunders |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp olive oil; 2 tbsp butter; 1 large onion, finely chopped; 350g risotto rice (such as arborio); about 15 strands of saffron; 150ml white wine; 850ml hot vegetable or chicken stock; 8 sun-dried tomatoes, cut into strips; 100g frozen peas, defrosted; 50g Parma ham, shredded; 75g parmesan cheese, grated. |
| Recipe Method |
| Heat the oil in a large pan and cook the onion
for 5 minutes until softened. Add the rice and saffron and stir well to coat the rice grains in the oil. Cook for 1 minute. Add the wine and stock slowly, a ladleful at a time, stirring and making sure that all the liquid is absorbed before adding the next ladleful of liquid. About half-way through adding the stock, stir in the sun-dried tomatoes. Once all the liquid has been absorbed, and the rice is tender, add the peas, parma ham and parmesan. Cook for a further 3 minutes. Serve with some parmesan grated on the top. |
| More recipes: |
| Mushroom
and bacon risotto Sweet potato and sage risotto Risotto milanese Oven-baked risotto Butternut squash risotto |
 |