Risotto with sun-dried tomatoes, peas, and goat cheese

Ingredients

Quantity		Ingredient
		ISBN 0-02-009078-1
		Risotto al Pomodori Secchi, Piselli, e Caprino

Directions

FROM : SALLIE KREBS, THU 06

SOURCE: COOKING VEGETABLES T

The intense taste of the sun-dried tomatoes gives this risotto its formidable character. Sallie's Notes: Amounts in brackets are for 2 servings, as I make it. My modifications/notes are also in brackets. 5 tablespoons unsalted butter [2 Tbsp] 2 tablespoons pure olive oil [1 Tbsp] ½ cup finely chopped onion [1 small shallot] 2 cups uncooked Italian short-grain rice (Arborio, Vialone, or Carnaroli) [⅔ cup] ½ cup dry white wine [⅓ cup] 6½ cups (about) hot chicken broth [14 ½ oz can- low salt] ½ cup coarsely chopped sun-dried tomatoes packed in oil [3 halves] 1 cup fresh shelled peas or defrosted frozen peas [about ½ cup] 4 ounces creamy goat cheese, crumbled [about 2 Tbsp] ½ cup freshly grated Parmesan cheese [about ¼ cup] 1. Place 3 [1] tablespoons of the butter with the oil in a heavy 4-quart saucepan or casserole over medium-high heat. Add the onion and cook, stirring, for about 3 minutes, until it begins to soften. Add the rice and stir well, using a wooden spoon, to combine. Add the wine all at once and cook, stirring, until it is mostly absorbed by the rice, about a minute or two. [I now add the sun dried tomatoes and the first addition of broth] 2. Begin to add the broth, about ¾ cup at a time, stirring well until each addition of broth has been absorbed by the rice. Continue to add the broth, stirring, until the rice is tender but firm, al dente, about 20 minutes. [add about ½ cup at a time- I also usually put the peas in the broth so they'll cook while the rice is cooking. Don't add peas to the rice until the end, though] 3. Turn off the heat and stir in one last addition of broth, the remaining butter, the sun-dried tomatoes, peas, goat cheese, and Parmesan until the cheeses melt and are incorporated into the rice. Serve immediately. [I save only about 2-3 Tbsp broth to stir in at the end]

Submitted By SALLIE KREBS On 08-04-95

Related recipes

• Carrots, goat cheese, thyme and sun-dried tomatoes
• Goat cheese polenta with sun dried tomatoes
• Goat cheese with sun-dried tomatoes & rosem
• Goat cheese with sun-dried tomatoes and rosemary
• Goat cheese with sundried tomato and rosemary
• Pasta with asparagus, sun-dried tomatoes and goat cheese
• Pasta with sun-dried tomatoes, olive, and goat cheese
• Risotto with peas and parmigiano
• Risotto with shrimp tomatoes & sun-dried toma
• Risotto with shrimp, tomatoes and sun-dried tomato pesto
• Risotto with shrimp~ tomatoes & sun-dried t
• Risotto with smoked turkey sausage and sun-dried tomatoes
• Risotto with sun-dried tomatoes
• Risotto with sun-dried tomatoes (btvc62a)
• Risotto with sun-dried tomatoes and basil
• Risotto with sundried tomatoes
• Risotto with tomatoes, olives, smoked mozzarella
• Sun-dried tomato and goats cheese sauce
• Sun-dried tomato risotto
• White bean and sun-dried tomato risotto