Side Dish Sunday: Parmesan & Sun-dried Tomato Risotto

2 tablespoons extra virgin olive oil
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups uncooked long-grain white rice (not instant)
4 cups low-sodium chicken broth, heated
1 cup frozen peas, thawed
1/4 cup parmesan cheese, grated
fresh parsley as garnish

Heat the olive oil in a 3-quart saucepan over medium heat. Add the tomatoes and rice and cook and stir for 2 minutes.

Add 1 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it's absorbed before adding more. Stir in the peas and parmesan with the last broth addition.

Remove the saucepan from the heat. Cover and let stand for 5 minutes. Garnish with parsley & serve. Serves 4.

Nutrition Data

Calories = 183
Fat = 4.2 g / Saturated Fat = 2 g
Cholesterol = 5 mg
Sodium = 1012 mg
Carbohydrates = 31 g / Fiber = 4 g
Protein = 11 g

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