Risotto with Sun Dried Tomatoes

Indulge in the rich, comforting flavors of this Risotto with Sun-Dried Tomatoes, a dish that combines creamy Arborio rice with the tangy sweetness of sun-dried tomatoes for an irresistible Italian-inspired meal. Perfectly cooked with aromatic shallots, garlic, and a splash of dry white wine, this risotto achieves its signature texture by slowly absorbing warm chicken or vegetable stock, one ladle at a time. The addition of freshly grated Parmesan cheese and a hint of butter creates a luscious, velvety finish, while chopped parsley adds a fresh burst of flavor. Whether you’re planning a cozy weeknight dinner or an elegant dinner party, this sun-dried tomato risotto promises to impress. Serve it hot and savor every creamy, cheesy bite!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 0.5 cup Sun-dried tomatoes (packed in oil)
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot
• 2 cloves Garlic cloves
• 0.5 cup Dry white wine
• 5 cups Chicken or vegetable stock
• 0.5 cup Parmesan cheese (freshly grated)
• 2 tablespoons Fresh parsley (chopped)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Heat the chicken or vegetable stock in a small saucepan over low heat. Keep it warm but not boiling throughout the cooking process.

Step 2

Finely chop the shallot and garlic cloves. Drain the sun-dried tomatoes and dice them into small pieces.

Step 3

In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced shallot and cook for 2-3 minutes until softened.

Step 4

Stir in the garlic and cook for another 30 seconds until fragrant.

Step 5

Add the Arborio rice to the pan. Stir well to coat the grains with the oil and butter, and cook for 1-2 minutes until the edges of the rice grains become translucent.

Step 6

Pour in the white wine and cook, stirring frequently, until the wine has been fully absorbed by the rice.

Step 7

Begin adding the warm stock, one ladle (about 1/2 cup) at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Repeat this process for about 20-25 minutes until the rice is creamy and cooked al dente.

Step 8

When the rice is almost done, stir in the diced sun-dried tomatoes. Cook for 2-3 more minutes to incorporate their flavor.

Step 9

Remove the pan from the heat and stir in the remaining 1 tablespoon of butter, Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

Step 10

Garnish with fresh parsley and serve hot. Enjoy your creamy sun-dried tomato risotto!

Nutrition Facts

Serving size	1968.6 grams (1968.6g)

Amount per serving	% Daily Value*
Calories	2149

Total Fat 139.50g	179%
Saturated Fat 49.00g	245%
Polyunsaturated Fat 2.70g
Cholesterol 157mg	52%
Sodium 8350mg	363%
Total Carbohydrate 134.80g	49%
Dietary Fiber 11.50g	41%
Total Sugars 24.20g
Protein 70.00g	140%

Vitamin D 0IU	0%
Calcium 1527mg	117%
Iron 8mg	45%
Potassium 4361mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 13.5%

Carbs: 26.0%