Sun-Dried Tomato Risotto

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #34012

January 02, 2020

"I love risotto and it is fairly easy to make. I have made this recipe that I found on the net many times, and always change it up to my liking. You can always add 200g mixed mushrooms, roughly chopped to the mix with the semi dried tomatoes, I sometimes even put a 200 gram can cherry tomatoes for a richer tomato flavor. Risotto is much easier to make than many people think. It really depends on how you prefer your risotto, tasting it before you serve it always helps ~ if you taste it and want to head immediately back for more, then you are on a winner! The main thing to remember to always us a salt reduced stock when making risotto, it is much better. To make this vegetarian use a vegetable stock."

Original is 6-8 servings


  • Serving Size: 1 (466.2 g)
  • Calories 531.6
  • Total Fat - 17.7 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 35.3 mg
  • Sodium - 652.5 mg
  • Total Carbohydrate - 76.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 6.1 g
  • Protein - 12.8 g
  • Calcium - 131 mg
  • Iron - 1.5 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat stock (stock must be salt reduced) in a saucepan, reduce temperature to low and keep warm on the stove top.

Step 2

Heat the butter & oil in a saucepan, (I use the oil from the sun dried in this and also a a low sided large pan) fry the onions and garlic without coloring them - 3 to 4 minutes or until transparent.

Step 3

Add the rice and stir to coat the rice in the butter and oil, stirring continuously & cook for 3 minutes, stirring gently as you go.

Step 4

Add the wine and stir in gently through the rice ~ cooking the rice over lower heat until most of the wine liquid has been absorbed. Add in sun-dried tomatoes and continue to stir. Begin adding in the warm stock a little at a time and stir into the rice. Stir continuously to avoid the rice sticking and burning. Each time the liquid has been absorbed, add more stock and repeat until the rice is cooked to your liking ~ It should about 6 - 8 cups stock. This could take a while but when fully cooked the risotto should be al dente, fully cooked, yet still somewhat just firm to the bite but not mushy. If you prefer a softer, soup like texture to your risotto, simply add an extra one-half to one cup of liquid until it comes to your desired texture. Tasting the risotto is the best way.

Step 5

Stir in the cream and basil, taste and add salt or pepper if needed, and continue to cook rice just until the cream/basil has heated through.

Step 6

Serve, topped with shaved parmesan and extra cherry tomatoes.


No special items needed.

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