Make creamy sun-dried tomato Parmesan risotto with Arborio rice, warm vegetable broth, white wine, garlic, butter, and savory Parmesan cheese.
Rich, comforting, and elegant, this Creamy Sun-Dried Tomato Parmesan Risotto Recipe combines tender Arborio rice with buttery onions, fragrant garlic, savory Parmesan cheese, and flavorful sun-dried tomatoes.
Adding warm vegetable broth gradually encourages the rice to release its natural starches, creating risotto’s signature velvety texture without heavy cream. A splash of dry white wine adds brightness that balances the richness of the butter and Parmesan.
Serve this Italian-inspired risotto as a satisfying vegetarian entrée or an elegant side dish. It pairs beautifully with grilled chicken, roasted salmon, sautéed shrimp, steak, roasted vegetables, or a crisp green salad.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings
Ingredients
4 cups vegetable broth
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 medium onion, finely minced
3 garlic cloves, finely minced
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1 cup freshly grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Additional grated Parmesan cheese, for garnish, optional
Fresh basil or chopped parsley, for garnish, optional
Directions
Step 1: Heat the Broth
Pour the vegetable broth into a medium saucepan. Warm it over low heat until steaming but not boiling. Keep the broth warm throughout the cooking process so the rice cooks evenly and maintains its creamy consistency.
Step 2: Sauté the Onion and Garlic
Heat the olive oil and 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Step 3: Toast the Rice
Add the Arborio rice and cook for about 2 minutes, stirring continuously. Lightly toasting the rice enhances its flavor and helps the grains retain their structure as they absorb the broth.
Step 4: Add the Wine
Pour in the dry white wine. Cook, stirring constantly, until the wine has almost completely evaporated.
Step 5: Gradually Add the Broth
Add one ladleful of warm vegetable broth to the rice. Cook, stirring frequently, until most of the liquid has been absorbed.
Continue adding the broth one ladleful at a time, allowing most of each addition to be absorbed before adding more. Cook for approximately 18 to 20 minutes, or until the rice is creamy and tender with a slight firmness in the center.
Step 6: Add the Sun-Dried Tomatoes
Fold the chopped sun-dried tomatoes into the risotto. Stir until they are warm and evenly distributed throughout the rice.
Step 7: Finish With Butter and Parmesan
Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese until melted and smooth.
Season with salt and freshly ground black pepper to taste. The finished risotto should be creamy, glossy, and loose enough to settle gently in the serving bowl.
Step 8: Garnish and Serve
Spoon the risotto into warm serving bowls. Garnish with additional Parmesan cheese, fresh basil, or chopped parsley if desired. Serve immediately while hot and creamy.
Notes
Using warm vegetable broth helps the Arborio rice cook gradually and evenly. Cold broth can interrupt the cooking process.
Add the broth slowly, allowing the rice to absorb most of each addition before adding more.
Stir the risotto frequently to release the rice’s natural starches and create a creamy consistency without heavy cream.
Freshly grated Parmesan melts more smoothly than packaged shredded cheese and provides a richer flavor.
Oil-packed sun-dried tomatoes provide concentrated flavor and a tender texture. Drain them well before chopping.
If the risotto becomes too thick before serving, stir in a splash of warm vegetable broth to restore its creamy consistency.
Fresh basil, chopped parsley, cracked black pepper, additional Parmesan cheese, or a drizzle of extra virgin olive oil can be used as garnishes.
Serve the risotto as a vegetarian entrée or pair it with grilled chicken, roasted salmon, sautéed shrimp, steak, roasted vegetables, or a green salad.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
