Sun-Dried Tomato and Basil Risotto recipe
Borrowing flavors from classic Italian cuisine, this risotto features sun-dried tomatoes and fresh basil. Enjoy on warm summer nights with herbs straight from the garden.
Makes 4 servings.
Ingredients List:
4 tablespoons unsalted butter, divided
½ cup finely chopped shallots
3 cloves garlic, finely chopped (about 2 tablespoons)
2 cups short grain rice (such as Arborio)
1 cup dry white wine, warmed
5 cups simmering chicken or vegetable broth
1 cup freshly grated Parmesan cheese
½ cup finely chopped oil-soaked sun-dried tomatoes, drained
¼ cup chopped fresh basil
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
Directions:
1. Heat 3 tablespoons butter in large stockpot over medium-high heat. Add shallots and cook until lightly softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes, stirring to prevent burning. Add rice and cook 3 minutes, stirring well to coat with butter.
2. Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 5 minutes.
3. Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.
4. Remove from heat, add remaining 1 tablespoon butter and Parmesan cheese; whisk vigorously until thoroughly mixed and creamy. Stir in sun-dried tomatoes and basil, season to taste with salt and pepper, and serve.
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