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.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable stock in a saucepan over low heat to keep it warm, but not boiling.

Step 2

In a large, deep skillet or heavy-bottomed pot, heat the olive oil and butter over medium heat until melted and combined.

Step 3

Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until it becomes translucent.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

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.

Step 6

Pour the white wine into the pan and stir frequently until it has almost completely absorbed into the rice.

Step 7

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.

Step 8

When the rice is nearly cooked through and creamy, stir in the chopped sun dried tomatoes, grated Parmesan cheese, fresh parsley, and fresh basil.

Step 9

Season with salt and black pepper to taste, adjusting as desired.

Step 10

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

Serving size	(1786.0g)

Amount per serving	% Daily Value*
Calories	1672.9

Total Fat 67.7g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 105.8mg	0%
Sodium 7049.0mg	0%
Total Carbohydrate 206.6g	0%
Dietary Fiber 20.9g	0%
Total Sugars 75.3g
Protein 51.9g	0%

Vitamin D 4.5IU	0%
Calcium 723.4mg	0%
Iron 11.3mg	0%
Potassium 6514.5mg	0%

*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.

Source of Calories

Fat: 37.1%

Protein: 12.6%

Carbs: 50.3%