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+ servings

Sun Dried Tomato Risotto Recipe

A simple vegetarian sun dried tomato risotto with basil and pine nuts.
Course Entree
Cuisine Italian
Keyword risotto
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 559kcal
Author Florentina


  • 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