Treat your family to a restaurant-quality meal with this Creamy Sun-Dried Tomato Parmesan Risotto. Made with creamy Arborio rice, savory Parmesan cheese, buttery onions, garlic, and flavorful sun-dried tomatoes, this classic Italian-inspired dish is both comforting and elegant. Although risotto requires a little patience, the slow addition of warm broth creates its signature velvety texture without using heavy cream. Whether you are serving it as a satisfying vegetarian entrée or pairing it with grilled chicken, seafood, or roasted vegetables, this easy homemade risotto is sure to become a favorite.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
4 to 6 servings
4 cups vegetable broth
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 medium onion, finely minced
3 garlic cloves, finely minced
1½ cups Arborio rice
1 cup dry white wine
½ 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
Step 1: Heat the Broth
Pour the vegetable broth into a medium saucepan and warm it over low heat until it is steaming but not boiling. Keep the broth warm throughout the cooking process. Warm broth allows the rice to cook evenly while maintaining the creamy consistency that makes risotto so delicious.
Step 2: Sauté the Onion and Garlic
In a large skillet or Dutch oven, heat the olive oil with 2 tablespoons of the butter over medium heat. Add the minced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Step 3: Toast the Rice
Add the Arborio rice to the skillet and stir continuously for about 2 minutes. Lightly toasting the rice enhances its flavor and prepares each grain to slowly absorb the broth while maintaining its structure.
Step 4: Add the Wine
Pour in the dry white wine and stir constantly until it has almost completely evaporated. The wine adds a subtle acidity that balances the richness of the butter and Parmesan cheese while adding depth of flavor.
Step 5: Gradually Incorporate the Broth
Add one ladle of warm vegetable broth to the rice and stir frequently until most of the liquid has been absorbed. Continue adding the broth one ladle at a time, allowing each addition to absorb before adding more. Continue this process for approximately 18 to 20 minutes, or until the rice is creamy with a slight firmness in the center.
Step 6: Stir in the Sun-Dried Tomatoes
Fold the chopped sun-dried tomatoes into the risotto and stir until they are evenly distributed throughout the rice. Their concentrated flavor adds a delicious sweet and savory contrast to the creamy Parmesan base.
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 completely melted and smooth. Season with salt and freshly ground black pepper to taste. The finished risotto should be creamy, glossy, and rich.
Step 8: Serve Immediately
Spoon the risotto into warm serving bowls and garnish with additional Parmesan cheese, fresh basil, or chopped parsley if desired. Serve immediately while the risotto is hot and creamy.
Using warm vegetable broth helps the Arborio rice cook gradually while producing the creamy texture that defines authentic risotto.
Freshly grated Parmesan cheese melts much more smoothly than packaged shredded cheese and creates a richer flavor.
Frequent stirring helps release the rice’s natural starches, giving the risotto its signature creamy consistency without adding cream.
Oil-packed sun-dried tomatoes deliver the best flavor and a tender texture. Drain them well before chopping.
If the risotto thickens while sitting, stir in a splash of warm vegetable broth just before serving to restore its creamy consistency.
For additional flavor, garnish with fresh basil, parsley, cracked black pepper, or a drizzle of extra virgin olive oil.
This creamy sun-dried tomato risotto pairs beautifully with grilled chicken, roasted salmon, sautéed shrimp, garlic steak, roasted vegetables, or a fresh green salad.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
