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    Home » Recipes » Gluten-Free Vegetarian Dinner Recipes

    Published: Sep 21, 2020 · Modified: Jun 2, 2022 by Jen Wooster

    Sun-Dried Tomato Risotto

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    vegetarian risotto recipe for pinterest

    This sun-dried tomato risotto recipe is the perfect easy weeknight vegetarian dinner. Risotto is easier to make than most people realize and much faster. A savory vegetarian dinner recipe ready in about 30 minutes. Sign me up!

    close up shot of risotto in bowl
    Vegetarian Sun-Dried Tomato Risotto

    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!

    This post may include affiliate links. Please read my disclosure policy.

    Jump to:
    • 🧾Ingredients
    • ⏲️Instructions
    • 🥘Risotto Tips
    • 💭 Recipe Variations
    • 🥗Vegetarian Recipes
    • 📖 Recipe
    • ⭐Reviews

    We love this recipe because it is both easy to customize and turn it into a variety of meals. But also, risotto is naturally gluten-free. Which means we don't need a bunch of strange ingredients to make it taste like a regular dish.

    The fact that is a plant based meal is a bonus!

    🧾Ingredients

    Ingredients for sun dried tomato risotto
    Risotto Ingredients
    • Arborio Rice- Sorry no there are no 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.
    • Onion- White or yellow onions are what I normally use but sub leeks or shallots if you like.
    • Fresh Garlic
    • White Wine- a dry white wine to deglaze the pan. You can sub more vegetable broth if you like.
    • Parmesan Cheese- While we typically eat dairy-free but risotto is typically an exception for us.
    • Fresh Herbs- For this recipe, I typically use a mix of basil and parsley but oregano or even chive work as well.
    • Olive oil, kosher salt, and pepper

    ⏲️Instructions

    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.

    While the onions are softening bring the broth to a simmer in a medium saucepan. Add the chopped sun-dried tomatoes, cook for 1 minute. Use a slotted spoon to remove the tomatoes and set them aside. Turn the broth down to warm.

    Add the garlic to the onions, cook for 1 minute. Add the rice to toast, stirring until each grain is coated with oil. About one minute.

    Next, 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.

    risotto cooking in pan

    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.

    🥘Risotto Tips

    • 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.

    💭 Recipe Variations

    The best recipes are the ones we can use again and again. Here are 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.
    • 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 and sliced kalamata olives.
    • Spring Vegetable- Swap leeks for the onion, and add 1 cup of spinach and 8 thin stalks of asparagus, cut in 1 ½ inch pieces, at the end of the cooking.
    two bowls of tomato risotto on wooden counter

    🥗Vegetarian Recipes

    We hope you love this easy risotto recipe enough to try one of our other favorite vegetarian dinner recipes. Here are just a few of our favorites.

    Thai Green Curry with Butternut Squash
    Easy vegan Thai green curry recipe- without tofu! A delicious weeknight dinner that takes less than 30 minutes but is full of flavor.
    Check out this recipe
    thai green curry in a pan
    Vegan Beet Poke Bowl
    Skip the tofu for this all veggie poke bowl featuring marinated beets, all the pretty vegetables, and a spicy sauce.
    Check out this recipe
    vegan poke bowl with beets in a bowl
    Polenta Cakes with Eggplant and Romesco
    Seared Polenta cakes with eggplant and romesco sauce is an easy and tasty appetizer or a meatless Monday dinner. Gluten Free.
    Check out this recipe
    polenta cakes with eggplant and romesco on serving platter

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    vegetarian tomato risotto in white bowl

    Sun Dried Tomato Risotto

    Recipe Created By: Jen Wooster
    Easy vegetarian risotto recipe for a quick weeknight meal. Or serve as a side alongside your favorite main dish.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Course, Side Dish
    Cuisine American, Italian
    Servings 4
    Calories 425 kcal

    Equipment

    • Medium Saucepan
    • High sided saute pan

    Ingredients
      

    • 4 cups vegetable stock
    • 3 oz sun-dried tomatoes chopped
    • 1 cup onion finely chopped
    • 2 garlic cloves minced
    • 4 tablespoon olive oil
    • 1 cup arborio rice
    • ¼ cup dry white wine or sub more vegetable broth
    • ¼ cup parmesan cheese plus more for serving
    • 2 tablespoon freshly chopped herbs plus more for serving parsley and/ or basil

    Instructions
     

    • In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.
      onions cooking pan
    • While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.
      rehydrating tomatoes in broth
    • 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.
      toasting rice in pan
    • 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.
      ladle adding broth to risotto
    • Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
      completed risotto in pan

    Video

    Notes

    1. This recipe makes 3 to 4 servings as a main course or serves 6 as a side dish. 
    2. Leftovers will keep in the fridge for 3 to 5 days. Risotto is an excellent dish for meal prep lunches. 

    Nutrition

    Calories: 425kcal | Carbs: 59g | Protein: 9g | Fat: 17g | Fiber: 5g
    Keyword risotto, sun dried tomatoes, vegetarian
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!
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    Reader Interactions

    Comments

    1. Joy says

      January 21, 2022 at 1:02 pm

      5 stars
      Amazing recipe thank you! But just as an aside, Parmesan isn’t vegetarian (it contains rennet). I sub with cheddar but it really isn’t the same as salty savoury Parmesan!

      Reply
      • Jen Wooster says

        January 23, 2022 at 1:29 pm

        5 stars
        Thanks for the info, I will amend the recipe with a note.

        Reply
    2. Toni says

      December 24, 2020 at 10:55 am

      5 stars
      This turned out really amazing! Everyone at my house loved this!

      Reply
      • Jen says

        December 24, 2020 at 12:49 pm

        That is great to hear. It too is a favorite at my house.

        Reply
    3. Alisa says

      December 24, 2020 at 10:45 am

      5 stars
      Soooo good. I am making this again for New Years!

      Reply
      • Jen says

        December 24, 2020 at 12:48 pm

        That warms my heart! Thanks for trying the recipe out.

        Reply
    4. Jess says

      December 24, 2020 at 9:40 am

      5 stars
      Dinner in under 30 minutes?! Heck yeah! This is perfect for our Meatless Mondays!

      Reply
      • Jen says

        December 24, 2020 at 12:48 pm

        Agree. Thanks for commenting.

        Reply
    5. Krissy says

      December 24, 2020 at 9:11 am

      5 stars
      I sure do love me a good risotto recipe. I had never thought to make a sun dried tomato version. So much flavor!

      Reply
      • Jen says

        December 24, 2020 at 12:47 pm

        That is what I love about risotto- you can pretty much incorporate any veggie!

        Reply
    6. Laura says

      December 24, 2020 at 8:11 am

      5 stars
      This is such a flavorful dish. I added a few more sundried tomatoes to use up the jar and it was fantastic.

      Reply
      • Jen says

        December 24, 2020 at 8:23 am

        Hi Laura! Thank you for trying the recipe. We are so glad to hear that you enjoyed it.

        Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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