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!
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Recipe Information
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
Instructions
Heat the chicken or vegetable stock in a small saucepan over low heat. Keep it warm but not boiling throughout the cooking process.
Finely chop the shallot and garlic cloves. Drain the sun-dried tomatoes and dice them into small pieces.
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.
Stir in the garlic and cook for another 30 seconds until fragrant.
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.
Pour in the white wine and cook, stirring frequently, until the wine has been fully absorbed by the rice.
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.
When the rice is almost done, stir in the diced sun-dried tomatoes. Cook for 2-3 more minutes to incorporate their flavor.
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.
Garnish with fresh parsley and serve hot. Enjoy your creamy sun-dried tomato risotto!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 525 mg | 11% | |
*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.
