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Sun Dried Tomato Risotto
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5 from 1 vote

Sun Dried Tomato Risotto

Sun Dried Tomato Risotto is so creamy and delicious, this will be your new favorite meal! Perfect for any time of year.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian American
Keyword: sun dried tomato risotto
Servings: 4
Calories: 277kcal
Author: Jordan

Ingredients

  • 1 cup arborio rice
  • 2 tablespoons sun dried tomatoes, drained
  • 1/2 cup frozen peas
  • 4 cups vegetable broth
  • 1/4 cup white wine
  • 1/2 cup parmesan cheese
  • 1 shallot, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 lemon, zest
  • 1/4 cup fresh basil leaves, torn or roughly chopped
  • 1 tablespoon olive oil

Instructions

  • In a small pot, bring vegetable broth and bay leaf to a boil.
  • Heat a medium pan with 1 tbs of olive oil on medium high heat. Sauté shallot, cayenne pepper, lemon zest, and white wine for 2-3 minutes or until shallot begins to turn translucent. Add arborio rice and stir until rice is completely coated with oil and wine mixture. Reduce heat to medium low.
  • Begin adding 1/4 cup of vegetable broth at a time to the arborio rice mixture, stirring until it's completely absorbed. Repeat until broth is gone and rice is tender.
  • When all broth has been absorbed, mix in basil, parmesan cheese, peas, and sun dried tomatoes.
  • For added flavor, drizzle the oil from the sun dried tomatoes over the risotto!

Notes

*Nutrition information is approximate and was calculated using a recipe nutrition label generator.

Nutrition

Calories: 277kcal | Carbohydrates: 35g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 223mg | Potassium: 258mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1045IU | Vitamin C: 24.3mg | Calcium: 169mg | Iron: 3mg