Risotto is like the wonder food. Seriously. You can throw just about anything in it, and as long as you use a good quality or homemade chicken broth, you’d be hard pressed to come out with a bad one. Some of our favorites have been butternut squash, leek, and herb. If you’ve never tried risotto, don’t be scared. It’s not at all hard, and just requires a little patience and time.
But did you know you can also use this same risotto process (adding broth slowly, stirring until absorbed, repeat) with pasta? Yes! We’ve done it once or twice and the result is the most flavorful pasta you’ll ever taste. One of these days I’ll post it.
This particular risotto uses a bit of butter instead of all oil, and though we omitted the cream from the final product, you wouldn’t know that from the sheer creaminess of it. While we eat this as our main course, it would be just as delicious on the side.
Sundried Tomato Risotto
Makes 4 servings. Recipe adapted from The Pioneer Woman.
2 tablespoons butter
1 tablespoons olive oil
½ onion, diced
3 cloves garlic, minced
1 cups arborio or medium-grain rice
4 whole sundried tomatoes, drained and minced (about 1/2 cup)
1/2 cup dry white wine
4 cups low sodium chicken broth (homemade if possible)
salt and pepper, to taste
1/2 cup grated Parmesan, plus more for garnish
fresh basil (optional)
Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot.
Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes until translucent. Add rice and stir 3 minutes. Add wine; stir until almost absorbed, about 2 minutes. Add in minced sundried tomatoes and stir.
Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes. The rice should have a slight bite to it, but not be crunchy at all.
Remove from heat, then stir in Parmesan. Season with salt and pepper as needed. Garnish with more Parmesan cheese and chopped basil.
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Ooooh ooh- this looks so yummy, and I adore sundried tomatoes, but have a man who definitely doesn’t! So while the man is away, the Kitty shall play!
Oh btw I put ricotta in place of cream! It was fantastic
I made this for dinner. I was trying to prove my husband wring as he said that he doesn’t like risottos and has been refusing to try them. Then I got him to try this. Now he’s sold on that it’s just the way his mum must have made risottos as he said this ones a winner and is taking the left overs for lunch.
I am in the middle of eating a plate of this right now, and I had to stop to say that this is amazingly delicious. And it’s so easy! I can’t wait to try it with other add-ins…
I love how easy it is to play around with add-ins for risotto. Last night I made risotto with roasted golden beets and butternut squash, and spinach. It was what I happened to have in my fridge, but the flavor was fantastic! I always love sundried tomatoes, so this version sound awesome!
i use this same cooking process with pasta now, too. such an easy way to impart huge flavor!
Okay, so the last post makes me sound like I have never gotten out it my life and that Nebraska is horrible, both not true, however small town Nebraska can have very limited choices. I mean access to good risotto, the kind I imagine to be good risotto, if you know what I mean. Sorry, just had to clarify.
Sometime when my husband isn’t around I will need to try risotto. I admit i have never had risotto in my life, I can’t wait to find a place to try it though. You have to remember I live in Nebraska and have very little access to any restaurant that offers risotto, unless I go to a larger city, and then the choices are so great it’s hard to choose and get in everything I want!
YUM!!!! Love risotto… I’ll need to try your recipe for this soon! I would have omitted the cream from the orig. recipe as well :)
Looks fantastic and super satisfying. A must try!!!!