Best 6 Risotto With Peas And Sun Dried Tomatoes Recipes

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Indulge in a culinary journey with our delectable Risotto with Peas and Sun-Dried Tomatoes recipe, a symphony of flavors that will tantalize your taste buds. This classic Italian dish is elevated with the vibrant colors and tangy zest of sun-dried tomatoes, complemented by the sweetness of fresh peas. Dive into the creamy embrace of Arborio rice, cooked to perfection in a flavorful broth, absorbing every nuance of the aromatic ingredients. With variations featuring succulent shrimp, the subtle smokiness of bacon, or the earthy elegance of mushrooms, our Risotto recipes offer a versatile canvas for your culinary creativity. Whether you prefer a vegetarian delight or a symphony of seafood, each recipe promises a unique gustatory experience, sure to leave you craving for more.


#### Here in this article, you will find all different sorts of Risotto recipes, including:

- **Sun-Dried Tomato and Peas Risotto**: The classic combination of sun-dried tomatoes and fresh peas shines in this versatile dish.

- **Shrimp Scampi Risotto**: A seafood lover's delight, this risotto features succulent shrimp cooked in a garlic-infused sauce.

- **Smoky Bacon Risotto**: Indulge in the savory flavors of bacon and the velvety texture of Arborio rice in this hearty and satisfying risotto.

- **Mushroom and Spinach Risotto**: Experience the earthy elegance of mushrooms and the vibrant freshness of spinach in this vegetarian risotto.

Here are our top 6 tried and tested recipes!

RISOTTO WITH SUN-DRIED TOMATOES



Risotto With Sun-Dried Tomatoes image

A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.

Provided by lazyme

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 1/2 cups chicken broth or 4 1/2 cups chicken stock
4 tablespoons butter
2 garlic cloves, minced (or to taste)
1/4 cup shallot, minced
1 1/2 cups arborio rice
1/4 cup dry white wine
1/4 cup sun-dried tomato packed in oil, thinly sliced
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Steps:

  • Heat the broth and maintain at a simmer.
  • In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
  • Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
  • Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
  • When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
  • Serve at once.

RISOTTO WITH PEAS AND SAUSAGE



Risotto With Peas and Sausage image

Vegetables as seasonal as a maypole shape this risotto. There is a bit of veal for those who desire a more substantial plate of food, but it's optional. For vegetarians, the broth does not have to be chicken. Omit the butter and cheese, and you're in vegan territory. As for the rice, regular arborio works fine though Vialone Nano, the elegant variety that is preferred in Venice for risotto with peas, is my choice for added culture, not necessarily flavor.

Provided by Florence Fabricant

Categories     dinner, grains and rice, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

4 to 4 1/2 cups chicken or vegetable stock
2 tablespoons extra-virgin olive oil
1 cup finely chopped leeks, whites with a little green
3 cloves garlic, slivered
5 ounces weisswurst, casing removed and diced, or 5 ounces finely diced veal shoulder (optional)
1 1/2 cups Vialone Nano or arborio rice
1/2 cup dry white wine
3/4 cups shelled English peas (12 ounces in the pod)
Salt and ground black pepper
1 tablespoon grated lemon zest
1 tablespoon unsalted butter
1/3 cup shredded pecorino cheese
1 tablespoon minced chives

Steps:

  • Place stock in a saucepan and keep on low heat.
  • Heat oil in a separate heavy 3-quart saucepan. Add leeks and garlic and sauté on medium-low until leeks are translucent. Stir in sausage or veal, if using. Cook 2 to 3 minutes. Add in rice and cook a few minutes, stirring, until grains start to whiten. Add wine and cook until it's nearly evaporated.
  • Add a 1/2 cup of the warm stock and the peas. Stir and cook at a steady simmer until the stock has nearly evaporated. Add another 1/2 cup of the stock, stir from time to time until it's nearly evaporated. Keep this up until the rice is almost al dente, the peas are tender and there's only a little stock left. Season to taste with salt and pepper. Fold in lemon zest and remaining stock; the result should be creamy. Cook another minute or two. Fold in butter.
  • Divide risotto among 4 to 6 shallow soup plates. Top each portion with cheese and chives. Serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 674 milligrams, Sugar 5 grams, TransFat 0 grams

SUN-DRIED TOMATO AND PEAS ON ENDIVE SPEARS



Sun-dried Tomato and Peas on Endive Spears image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound frozen peas, thawed
8 ounces sun-dried tomatoes, drained (about 3/4 cup)
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 heads endive, ends trimmed and leaves separated

Steps:

  • Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper.
  • Serve as a dip with the endive spears alongside.

RISOTTO WITH PEAS AND PROSCIUTTO



Risotto With Peas and Prosciutto image

This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.

Provided by lazyme

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

5 cups chicken broth
1/2 cup onion, finely chopped
1/4 cup unsalted butter
1 1/2 cups arborio rice, 12 ounces
1/2 cup dry white wine
1 cup frozen peas, thawed
2 ounces prosciutto, julienned
1/2 teaspoon lemon zest, grated
1 cup parmesan cheese, grated
3 tablespoons parsley, finely chopped

Steps:

  • Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
  • Add rice and cook, stirring, 1 minute.
  • Add wine and simmer, stirring, until absorbed.
  • Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
  • Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
  • If necessary, thin risotto with some of remaining broth.
  • Serve immediately, with remaining 1/3 cup cheese.
  • Serves 4 as an entree or 6-8 as a side dish.

Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2

SUN-DRIED TOMATO RISOTTO



Sun-Dried Tomato Risotto image

Categories     Cheese     Rice     Tomato     Side     Vegetarian     Parmesan     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 9

1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice (available at specialty foods shops and some supermarkets)
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling the risotto if desired

Steps:

  • In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

TOMATO RISOTTO



Tomato Risotto image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  • Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  • Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  • When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
  • Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your risotto.
  • Cook the rice slowly and carefully. Don't rush the process, or you'll end up with mushy rice.
  • Stir the risotto frequently. This will help to prevent the rice from sticking to the bottom of the pan and burning.
  • Add the liquid in small increments. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
  • Don't overcook the risotto. It should be cooked through, but still have a slight bite to it.
  • Serve the risotto immediately. It's best when it's fresh and hot.

Conclusion:

Risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover vegetables and herbs, and it's also a perfect meal for a special occasion. With a little practice, you'll be able to make perfect risotto at home. So what are you waiting for? Give it a try today!

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