Herby Sun Dried Tomato Risotto
Indulge in the comforting elegance of Herby Sun Dried Tomato Risotto, a creamy, flavor-packed dish that brings together the rich tang of sun-dried tomatoes, the freshness of chopped parsley and basil, and the luxurious creaminess of Arborio rice. Perfectly cooked to a velvety texture using warm vegetable stock, this risotto is elevated with a splash of dry white wine and a generous helping of grated Parmesan cheese. The layers of flavor are further enhanced by sautéed garlic and onions, making every bite irresistibly savory and satisfying. Quick enough for a weeknight dinner yet sophisticated enough for entertaining, this one-pot recipe is ready in just 40 minutes and serves four. Garnish with extra Parmesan and herbs for a dazzling finish to this Mediterranean-inspired masterpiece.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 4 cups Vegetable stock, warmed
- 0.75 cups Sun dried tomatoes, chopped
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat the vegetable stock in a saucepan over low heat to keep it warm, but not boiling.
In a large, deep skillet or heavy-bottomed pot, heat the olive oil and butter over medium heat until melted and combined.
Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until it becomes translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice to the skillet and stir to coat it in the oil and butter. Toast the rice for 2-3 minutes, stirring constantly, until the edges appear slightly translucent.
Pour the white wine into the pan and stir frequently until it has almost completely absorbed into the rice.
Begin adding the warm vegetable stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the stock to absorb before adding the next ladle. This process should take about 20 minutes.
When the rice is nearly cooked through and creamy, stir in the chopped sun dried tomatoes, grated Parmesan cheese, fresh parsley, and fresh basil.
Season with salt and black pepper to taste, adjusting as desired.
Remove the risotto from heat and let it rest for 2 minutes. Serve immediately, garnished with additional Parmesan and fresh herbs if desired.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 7049 mg | 306% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 75.3 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 723 mg | 56% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 6514 mg | 139% | |
*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.
