This was another leftovers dish, because I thought I had way more veggies in the house than I actually did. Frozen peas and sundried tomato risotto it was!!
I have never understood chefs that insist risotto needs a ton of butter. It may be traditional, and I certainly love butter, but this is one dish that’s so good with just olive oil and a generous amount of white wine for flavor!
Saute half a yellow onion in said olive oil, with about 4 cloves of finely chopped garlic. Add arborio rice and stir till it starts to become translucent. At this point I add about a cup of white wine at the beginning and and then about a ladle full of veggie broth every time the rice looks like it’s almost absorbed all the liquid. Keep stirring and adding broth until the rice is cooked (several cups of broth, depending on the amount of rice you use).
Stir in chopped sundried tomatoes and peas. If the peas are still frozen add a little bit at a time and mix, so that the risotto doesn’t get cold.
Optionally add a tablespoon or so of nutritional yeast for a cheesy flavor.
If there are leftovers, they re-heat well with a little water added (the rice will absorb more liquid as it sits in the fridge). Not too much though, or the consistency will be mush.