{"id":309,"date":"2013-03-04T20:06:29","date_gmt":"2013-03-05T04:06:29","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=309"},"modified":"2017-02-18T14:40:37","modified_gmt":"2017-02-18T22:40:37","slug":"risotto-sun-dried-tomatoes","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/risotto-sun-dried-tomatoes\/","title":{"rendered":"Risotto with Peas &#038; Sun-Dried Tomatoes"},"content":{"rendered":"<p>While I don&#8217;t like using white rice too often, this risotto is just too good to pass up. It is quite starchy and overloaded with carbs, but as a quick way to impress your hot date with cooking skills, risotto always gets the job done. \ud83d\ude09 Plus, it&#8217;s one of the easiest Italian recipes to turn vegan without losing any quality.<\/p>\n<p>And don&#8217;t let the &#8216;aura&#8217; of risotto intimidate you, the process is incredibly quick and simple if you follow a few guidelines. You can make a restaurant-quality risotto in under 30 minutes. Let&#8217;s get started&#8230;<!--more--><\/p>\n<p><img loading=\"lazy\" itemprop=\"image\" class=\"alignnone size-full wp-image-310\" alt=\"Risotto\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Risotto.jpg\" width=\"710\" height=\"556\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Risotto.jpg 710w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Risotto-300x235.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Risotto-364x285.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Risotto-608x476.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Risotto-313x245.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Risotto-61x48.jpg 61w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Risotto-123x96.jpg 123w\" sizes=\"(max-width: 710px) 100vw, 710px\" \/><\/p>\n<div class=\"content-box-green\">\n<h4 style=\"text-align: center;\">Ingredients:<\/h4>\n<div class=\"one-half first\">\n<ul>\n<li itemprop=\"recipeIngredient\">10 ounces Arborio (risotto) rice<\/li>\n<li itemprop=\"recipeIngredient\">1 red onion &#8211; finely diced<\/li>\n<li itemprop=\"recipeIngredient\">3 celery stalks &#8211; finely diced<\/li>\n<li itemprop=\"recipeIngredient\">750 ml vegetable stock<\/li>\n<li itemprop=\"recipeIngredient\">\u2153\u00a0cup white wine<\/li>\n<\/ul>\n<\/div>\n<div class=\"one-half\">\n<ul>\n<li itemprop=\"recipeIngredient\">olive oil<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd\u00a0cup frozen peas<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd\u00a0cup sun-dried tomatoes<\/li>\n<li itemprop=\"recipeIngredient\">1 lemon<\/li>\n<li itemprop=\"recipeIngredient\">Salt &amp; pepper to taste<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h3>Making a Risotto &#8211; It&#8217;s Easy!<\/h3>\n<p>Making a risotto bianco (white risotto) is actually pretty easy. You simply add the rice to the pan and pour in one ladle of broth at a time, stirring regularly and waiting until all the liquid is absorbed before adding more. This gives the rice its smooth flowing texture. Here&#8217;s how it works&#8230;<\/p>\n<ul>\n<li><span style=\"line-height: 13px;\">Add the vegetable broth to a small pot and begin warming on a burner. This way, the broth will already be hot as you pour it over the rice.\u00a0<\/span><\/li>\n<li>In a deep pan, begin softening the finely-chopped celery and onion with a little of olive oil and water.<\/li>\n<li>When the celery and onions are soft (but not browned) add in the risotto rice and let it fry for 1-2 minutes.<\/li>\n<li>Pour in the white wine and continue to stir until it is fully absorbed.<\/li>\n<li>Then, begin adding one ladle of the hot broth (about 3\/4 cup) at a time, waiting for it to become absorbed, and then adding another ladle.<\/li>\n<li>Continue this process until\u00a0two-thirds of the stock have been used. Then, add in whatever toppings you&#8217;re planning on using. In this case, the sun-dried tomatoes and frozen peas, and continue ladling until all the broth has been used.<\/li>\n<li>The goal of a risotto is to develop a &#8216;lava-like&#8217; texture (Jamie Oliver&#8217;s words) that will slowly ooze off the end of a spoon. Unfortunately for the picture above, I let mine sit for too long before photographing it and it is too dry &#8211; yours should be smoother.<\/li>\n<li>If the vegetable broth didn&#8217;t fully achieve this texture, continue adding water until it looks about right to you.<\/li>\n<li>When the risotto is finished, remove from heat, squeeze the lemon juice over the top, add salt and pepper to taste, and cover for 1-5 minutes to let the flavors and texture become perfect before serving.<\/li>\n<\/ul>\n<p>The above process should take about 25-30 minutes. See a timeline below of approximately what the risotto should look like at different points in its lifetime:<\/p>\n<p><img loading=\"lazy\" alt=\"risottoStages\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/risottoStages.jpg\" width=\"710\" height=\"710\" \/><\/p>\n<p>That&#8217;s basically all there is to it! Just remember to stir regularly and cook until lava-like (a few minutes longer than the 25 minute picture above). Minus the peas and tomatoes, this is a standard &#8216;risotto bianco&#8217; and you can experiment with adding anything you like to it. Pesto is one of my favorites, as are pumpkin + sage, asparagus, or even mushrooms. When the rice is two-thirds cooked, simply throw in whatever ingredients you want to try \u2013 you can&#8217;t go wrong.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>While I don&#8217;t like using white rice too often, this risotto is just too good to pass up. It is quite starchy and overloaded with carbs, but as a quick&#8230;  <a class=\"g1-link g1-link-more\" href=\"https:\/\/oneingredientchef.com\/risotto-sun-dried-tomatoes\/\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[26,34,20],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/309"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=309"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/310"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}