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Risotto with Peas & Sun-Dried Tomatoes

Andrew Olson
  • minutes
  • Serves

INGREDIENTS

3

Celery stalks

1

Lemon

1/2 cup

Peas, frozen

1

Red onion

1/2 cup

Sun-dried tomatoes

750 milliliters

Vegetable stock

1

Salt & pepper

1

Olive oil

1/3 cup

White wine

10 ounces Arborio (risotto) rice