Sun Dried Tomato Risotto is a creamy, rice side dish that makes the perfect accompaniment to any meal. Tastes great with grilled chicken, fish or beef.
I first shared this recipe for Sun Dried Tomato Risotto about 5 years ago, but when it was published in my cookbook, I took it off of the website.
Recently, I've been making some of my favorite recipes again from the book and this risotto is one of my favorites.
How do you make Risotto?
For this recipe you'll need: Arborio rice (which is an Italian short grain rice), sun dried tomatoes, garlic, chicken broth, Pecorino Romano cheese and butter. Start off by browning the rice in a bit of butter; then gradually add the liquid.
I've seen recipes that add all of the liquid needed at the same time, but I find my risotto comes out creamier when I add a little liquid at a time.
Just before the last bit of liquid is added, stir in your chopped sun dried tomatoes and cheese until all of the liquid has evaporated; then add the remaining butter and stir until creamy.
This recipe for Sun Dried Tomato Risotto is so easy to make, but you must be a little patient. Good things do come to those that wait after all.
I've made this risotto mainly as a side dish, but for a complete meal idea you could add cooked chicken, fish or beef. ~Enjoy!
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Sun Dried Tomato Risotto
Ingredients
- 1 c. Arborio Rice
- ¼ c. Sun Dried Tomatoes, chopped
- 1 Clove Garlic, minced
- 2 tbsp. Butter
- 3 ½ c Chicken Broth
- 3 tbsp. Pecorino Romano Cheese
- ¼ tsp. Kosher Salt
- ⅛ tsp. Black Pepper
Instructions
- In a large, non-stick frying pan, melt 1 tablespoon of the butter and add the garlic and rice. Heat over medium heat until butter melts and rice gets slightly browned.
- Gradually add 1 cup at a time of the chicken broth, allowing the liquid to evaporate after each addition. When the liquid from the last addition of the broth has almost evaporated, stir in the tomatoes and cheese.
- When the last of the liquid has evaporated, add the remaining 1 tablespoon butter and stir until the butter has melted and the risotto is creamy. Season with salt and pepper.
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Related Recipes:
Italian Sausage, Artichoke and Sun Dried Tomato Risotto
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Julie says
Do you use dry tomatoes or packed in oil?
Carrie's Experimental Kitchen says
I used dry.
Beverley Press says
I also haven't made risotto but you make it look so easy and delicious , I may just take the plunge xoxo
Carrie's Experimental Kitchen says
Thanks Beverley! xoxo
Jack Riddle says
This real yummy!
cassandra m says
this look amazing! i am obsessed with sun-dried tomatoes. my grandmother makes something that looks similar to this. i think i am going to have to try it and do a comparison and maybe teach her a thing or two lol.
Carrie's Experimental Kitchen says
Thanks Cassandra, I hope you like it!
eirini kourvouli says
looks really good.Thanks for the recipe
June S. says
(Sun Dried Tomato Risotto) My brother and I made the mushroom risotto a few months ago and it turned out really good. I am keeping this recipe so we can try making this one next, it sure sounds good to me-
Tawny says
This looks really good. I will have to get some Arborio and make this without cheese. I think this will be good.
Carrie's Experimental Kitchen says
I hope you enjoy it!
Terry Poage says
This sounds good, thanks for sharing the recipe.
Debbie Welchert says
I have never had risotto and would love to try this recipe. I'm a little scared to try it because I have seen some of the cook shows make it and it just makes me a little nervous. I love the few ingredients in this recipe and just might have to give it a try.
Carrie's Experimental Kitchen says
Debbie don't be afraid, it's really easy to do. Just add l cup of liquid until it's absorbed into the rice; then add 1 cup each time it evaporates. If you need to add more liquid than the recipe calls for because the rice is still a bit hard, you can. I used a dry measuring cup and leveled off the rice, but I've known people to use a liquid measuring cup (which gives you more rice) and if you add more liquid and let that evaporate, it comes out fine. The last addition of butter really makes it creamy. I hope you enjoy it!
Judy Thomas says
It looks so easy to make and delicious! Thanks for the recipe 🙂
Carrie's Experimental Kitchen says
You're welcome~Enjoy!