Sun Dried Tomato Risotto Recipe

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An Italian classic, creamy sun dried tomato risotto recipe with toasted pine nuts and fresh basil. A simple dish packed full of flavor, texture and aromas. The very best! Sun Dried Tomato Risotto Recipe

This sun dried tomato risotto is a celebration of tomatoes. Ripe tomatoes that have been dried in the sun until most of their water content has evaporated. Deep red in color with a chewy texture and intense flavor, these delicious salty morsels can be used in the kitchen year round. In Italy they used to be placed to dry on the tile roofs of people’s house in the scorching sun!

Rich in antioxidants, vitamins C and lycopene + low in fat and calories they are great to snack on and absolutely divine in a creamy risotto. To make one pound of sun dried tomatoes you need about twenty pounds of fresh tomatoes. Talk about perspective!

The Rice

It’s important to use a a traditional grain like Arborio or Carnaroli and work that “risottare” method to achieve a divine creaminess. By gradually adding the liquid and continuing to stir until absorbed by the rice you will create a silky emulsion that binds everything together in a creamy embrace. Mangia!

Sun Dried Tomato Risotto Recipe

Sun Dried Tomato Risotto Recipe

A simple vegetarian sun dried tomato risotto with basil and pine nuts.
Print Recipe
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes


  • 1 1/2 cup arborio rice
  • 2.5 oz Sun Dried Tomatoes
  • 2 tbs EV olive oil +3 Tbs butter
  • 1 tbs cold butter
  • 1 small onion - minced
  • 1/2 cup white wine
  • 5 cups vegetable stock -hot
  • 3/4 tsp sea salt + more to taste
  • 1/4 cup Parmigiano Reggiano -freshly grated
  • 8 leaves basil
  • 1/3 cup pine nuts -toasted


  • Rehydrate your tomatoes by pouring the 5 cups of hot stock over them and let it sit for 20 min. Reserve the stock and chop the tomatoes.
  • Heat up the olive oil and butter on med flame in a wide saute pan and sweat the onions with a pinch of sea salt for 10 min until softened and translucent.
  • Stir in the arborio rice and let cook until it becomes opaque(3 min).
  • Add the wine and stir with a wooden spoon until absorbed but do not let the rice dry out completely. Add the tomatoes then start adding the stock a ladle at a time stirring constantly with a wooden spoon until absorbed. Once the stock has been absorb add another ladle full. You want to maintain a constant ripple during this process and never let the rice dry out completely.
  • Continue until the grains are tender, season with sea salt and remove from heat. Stir in 1 tbs cold butter, the parmigiano reggiano and sprinkle with the pine nuts and basil leaves. Serve hot next to your favorite grilled meat.


  • To make the recipe Vegan make sure to use both vegan butter and plant based parmesan. (I love Violife + Miyoko's).


Calories: 559kcal | Carbohydrates: 78g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 1802mg | Potassium: 792mg | Fiber: 5g | Sugar: 11g | Vitamin A: 960IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 5.6mg
Course: Entree
Cuisine: Italian
Keyword: risotto
Servings: 4 people
Calories: 559kcal
Author: Florentina

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