Sun-Dried Tomato Risotto Recipe

Name: Sun-Dried Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 cups vegetable stock; 3 cups water; 3 tablespoons olive oil; 1 white onion, finely chopped; 2 garlic cloves; 1 cup arborio rice; ½ cup sun-dried tomato packed in oil, drained and chopped; 1 teaspoon salt; ½ teaspoon white pepper; ¼ cup freshly chopped basil leaves; 1 tablespoon fresh parsley; ¼ cup freshly grated parmesan cheese

Servings: persons

3 cups vegetable stock
3 cups water
3 tablespoons olive oil
1 white onion, finely chopped
2 garlic cloves
1 cup arborio rice
½ cup sun-dried tomato packed in oil, drained and chopped
1 teaspoon salt
½ teaspoon white pepper
¼ cup freshly chopped basil leaves
1 tablespoon fresh parsley
¼ cup freshly grated parmesan cheese

1
Dilute broth with water and set aside.
2
Heat olive oil in a large saucepan over medium heat.
3
Add garlic and onion and saute for 5 minutes or until translucent.
4
Add risotto and saute with mixture for 2 minutes, until rice is crackling and slightly brown.
5
Add 1 cup of broth liquid, salt and pepper.
6
Stir constantly until all liquid is absorbed by the rice.
7
Add basil, parsley, and sun dried tomatoes.
8
Continue adding broth 1 cup at a time, until all liquid is absorbed, stirring constantly.
9
Risotto will be tender and slightly creamy when done.
10
Stir in freshly grated parmesan and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups vegetable stock, 3 cups water, 3 tablespoons olive oil, 1 white onion, finely chopped, and more.

Yes, Sun-Dried Tomato Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Risotto

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