Risotto with green peas and sun-dried tomatoes

January 23, 2020 (Last Updated: March 2, 2020)
Risotto with green peas and sun-dried tomatoes

This delicious risotto only takes 30 minutes to make!

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Risotto with green peas and sun-dried tomatoes

Serves: 4
Total Time: 30 mins


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 450g arborio rice
  • 1,5L (6 cups) chicken stock
  • 100g Parmesan/Grana Padano, finely grated + extra, to sprinkle
  • 240g sun-dried tomatoes, drained
  • 1 cup frozen peas, defrosted



In a saucepan placed over medium heat, melt the butter with the olive oil. Add the onion and garlic, and sauté, stirring occasionally, until softened, 4 – 5 minutes. Put in the rice and cook, stirring, 1 – 2 minutes. Add the stock, 1 cup at a time, putting in more once absorbed, and cook, stirring, until the rice is al dente, about 20 minutes.


Remove from heat and stir through the Parmesan/ Grana Padano, sun-dried tomatoes and peas. Top with the extra grated cheese before serving.

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