Sun-Dried Tomato Risotto with Creamy Arborio Rice and Parmesan
By Lucas Morgan
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
Gradual additions of hot stock let Arborio rice release starch without flooding the pan, producing a creamy Sun-Dried Tomato Risotto with separate, al dente grains. Butter and grated Parmesan finish the rice with a rich, salty texture, while spinach and basil wilt in at the end.
Garlic and chopped oil-packed sun-dried tomatoes sauté in some of their reserved oil before the dry Arborio is coated and briefly sautéed. Dry white wine cooks away first, then hot chicken stock goes in by the half-cup. Keeping the stock hot avoids interrupting the cooking, while the rice starch steadily thickens the liquid without cream.
Watch each addition of stock: it should be almost absorbed before another half-cup goes in, leaving the rice creamy rather than soupy. Stop when grains are tender with a slight bite and still visibly distinct. The common mistake is adding too much stock at once, or cooking until the grains turn soft and mushy. Low heat at the finish helps the Parmesan melt into the rice.
Serve immediately as a main course, first course, or side dish; it also pairs with cooked sausage, chicken, or shrimp as suggested. It changes quickly after cooking, becoming dry and mushy at once. If saved, the article suggests briefly loosening portions with water, stock, or milk during reheating.
Why you'll love this recipe
- Adding hot stock in half-cup portions gives the Arborio time to release starch, creating creaminess while keeping the individual grains visibly separate.
- Sautéing garlic and sun-dried tomatoes in their oil builds flavor before the rice enters, so the tomato character reaches every spoonful.
- Cooking the wine until absorbed concentrates it into the rice rather than leaving a thin, wet base around the finished risotto.
- Finishing over low heat lets butter and room-temperature Parmesan melt smoothly, supplying a rich texture without adding cream to the recipe.
- Adding spinach and basil only at the end wilts the leaves gently, preserving their presence instead of cooking them down through the stock stage.
- A heavy-bottomed pan spreads heat more evenly, helping prevent the starch-rich rice from sticking and burning during repeated additions and stirring.
Ingredients
- •4 cups chicken stock (kept hot)
- •0.25 cup sun-dried tomatoes in olive oil (chopped and drained; reserve about 1 tablespoon oil)
- •5 cloves garlic (minced)
- •1.5 cups Arborio rice (uncooked)
- •1 cup dry white wine
- •2 tbsp butter
- •0.67 cup Parmesan cheese (freshly grated or shredded, at room temperature)
- •4 oz fresh spinach
- •fresh basil
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Use a heavy-bottomed pan, such as a cast-iron skillet, to help prevent the rice from sticking and burning.
- 2
Heat the chicken stock in a separate saucepan until hot and keep it hot.
- 3
Drain the sun-dried tomatoes, leaving about 1 tablespoon of their oil for sautéing.
- 4
Sauté the minced garlic and chopped sun-dried tomatoes in the reserved oil for 1 to 2 minutes in the heavy-bottomed pan.
- 5
Add the rice and stir with a wooden spoon or spatula to coat it with the oil.
- 6
Sauté the rice over medium heat for about 1 minute, stirring so it does not burn.
- 7
Add the white wine.
- 8
Cook over medium heat, stirring occasionally, until the wine is completely absorbed by the rice.
- 9
Add 1/2 cup of hot chicken stock to the rice.
- 10
Stir occasionally over medium-low heat until the stock is almost absorbed.
- 11
Add another 1/2 cup of chicken stock when the previous addition is almost absorbed.
- 12
Continue adding chicken stock in 1/2-cup increments until the rice is soft but not too soft; you might not need all of the stock.
- 13
Check that the rice is al dente, with a slight bite but no crunch, and that the grains remain visibly separate.
- 14
Reduce the heat to low and add the butter and grated Parmesan.
- 15
Stir until the Parmesan melts.
- 16
Add the spinach and fresh basil over low heat.
- 17
Stir to combine.
- 18
Remove the pan from the heat, cover, and let the spinach wilt for a couple of minutes.
- 19
Stir again to incorporate the wilted spinach into the risotto.
- 20
Season with salt and pepper.
FAQ
Nutrition (per serving)
Calories
372
Protein
16g
Fat
13g
Carbs
37g
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