Sundried Tomato Risotto

Sundried Tomato Risotto


  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • ½ whole Large Yellow Onion, Diced
  • 3 cloves Garlic, Minced
  • 2 cups Arborio Rice, Uncooked
  • 8 whole Sundried Tomatoes Packed In Oil, Drained And Minced
  • 1 cup Dry White Wine (optional)
  • 7 cups Low Sodium Chicken Broth (I used low sodium vegetable broth)
  • Salt As Needed
  • Freshly Ground Black Pepper
  • 1 cup Parmesan, Freshly Grated
  • ¼ cups Heavy Whipping Cream
  • Fresh Basil, Chiffonade (I used dried basil)

Preparation Instructions

  1. Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.
  2. Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
  3. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
  4. Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
  5. Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
  6. Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.


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