This sun-dried tomato risotto recipe is the perfect easy weeknight meatless dinner. Follow my step-by-step guide for a delicious creamy risotto in about 30 minutes!
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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I love this risotto recipe because it is easy to customize and it can be turned into a variety of meals. But also, risotto is naturally gluten-free.
Arborio Rice- Sorry no there are no great substitutes for arborio rice in risotto. Luckily it is available in most grocery stores.
Vegetable Broth- The rice will need between 3 and 4 cups. For extra flavor add a veggie bouillon cube to your broth.
Sun-Dried Tomatoes- This recipe assumes your tomatoes are NOT packed in oil. To use oil-packed sun-dried tomatoes, skip adding them to the broth. And use that good oil instead of the olive oil to saute the onion.
Onion- White or yellow onions are what I normally use but sub leeks or shallots if you like.
Fresh Garlic - I prefer fresh garlic rather than garlic powder or granules.
White Wine- Use a dry white wine to deglaze the pan. You can sub more vegetable broth.
Parmesan Cheese- Technically, parm is not vegetarian because it contains rennet. If you want this recipe to be vegetarian rather than meatless try asiago cheese instead.
Fresh Herbs- For this recipe, I typically use a mix of basil and parsley but oregano or even chive works as well.
💭 Recipe Variations
The best recipes are the ones we can use again and again. Here are a few ways to change up our sun-dried tomato risotto.
Vegan- Skip the cheese and add a shake of nutritional yeast. Other than that the recipe is vegan as-is.
You can also skip the cheese and add in a dollop of dairy-free butter for a vegan option.
Three Tomato- Want over-the-top tomato flavor? At the end stir in 1 tablespoon tomato paste and 1 cup chopped fresh tomato.
Greek- Stir in 1 cup of sliced artichoke hearts. Garnish with feta instead of parm and sliced kalamata olives.
Spring Vegetable- Swap leeks for the onion, and add 1 cup of spinach and 8 thin stalks of asparagus, cut into 1 ½ inch pieces, at the end of the cooking.
⏲️How to Make Sun Dried Tomato Risotto
Risotto is a quick plant-based weeknight meal, but it is hands-on. It is also a great dinner recipe for new cooks because even if you mess it up a bit it is still a great dish.
Risotto is best cooked in a large high-sided saucepan. You want a wide bottom pan versus a stockpot.
To start, place your pan over medium-low heat. Soften the onion, stirring often.
Add the sun dried tomatoes to the simmering broth, this will soften them.
After adding the risotto to toast, stir in the sun-dried tomatoes. Smash them a bit with the back of your spoon to break them up. Add the wine and cook until it evaporates.
Start adding the vegetable broth a ½ cup at a time. Stir constantly for the first ½ cup. Once the liquid is absorbed add another ½ cup and reduce the frequency of your stirring. Let each portion of the broth be absorbed before adding the next.
Continue until the rice is tender but still al dente. Between 15 and 20 minutes.
Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the herbs.
- Unlike many rice recipes, it is important to not rinse the rice. The creaminess of risotto comes from the starch on the grains and we don't want to rinse that away.
- Don't over toast the rice. It should be slightly translucent and each grain covered in oil. This takes about one minute.
- Make sure your broth is hot. Cold broth stops the cooking process resulting in gummy rice.
- Don't constantly stir. Yes, risotto is a hands-on dish, but it only needs a stir every 30 to 60 seconds.
- Don't overcook your risotto. Like pasta, the risotto should be served al dente.
- Any additional vegetables you might want to add should be added at the end of cooking.
🥗More Rice and Risotto Recipes
Leftover risotto can be stored in an airtight container in the fridge for up to 4 days. To reheat, warm on low on the stove with a splash of broth.
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Sun Dried Tomato Risotto
- 4 tablespoons olive oil
- 1 cup onion finely chopped
- 4 cups vegetable stock you can also use chicken broth
- 3 ounces sun-dried tomatoes chopped - see note
- 2 garlic cloves minced
- 1 cup arborio rice
- ¼ cup dry white wine or sub more vegetable broth
- ¼ cup parmesan cheese plus more for serving
- 2 tablespoons freshly chopped herbs plus more for serving parsley and/ or basil
- In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.4 tablespoons olive oil, 1 cup onion
- While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes to the broth, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.4 cups vegetable stock, 3 ounces sun-dried tomatoes
- Add the garlic to the onions, cook for 1 minute. Add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add the wine and cook until it evaporates, stirring as needed.2 garlic cloves, 1 cup arborio rice, ¼ cup dry white wine
- Add ½ cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup at a time, stirring every 30 seconds and letting each portion be absorbed before adding the next until the rice is tender but still al dente. Between 15 and 20 minutes.
- Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.¼ cup parmesan cheese, 2 tablespoons freshly chopped herbs plus more for serving
- This recipe makes 3 to 4 servings as a main course or serves 6 as a side dish.
- Leftovers will keep in the fridge for 3 to 5 days. Risotto is an excellent dish for meal prep lunches.
- Parmesan cheese contains rennet, to make this a vegetarian risotto recipe substitute asiago.
- This recipe assumes your tomatoes are NOT packed in oil. To use oil-packed sun-dried tomatoes, skip adding them to the broth. And use that good oil instead of the olive oil to saute the onion.