Sun-Dried Tomato Risotto
  • 6 cups low sodium chicken broth
  • 2 tablespoons olive oil
  • 3 tablespoons butter, softened
  • 1 onion, chopped (1 cup)
  • 2 cups Arborio Rice
  • 4 cloves garlic, minced (2 teaspoons)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup dry white wine
  • ⅓ cup chopped Sun-Dried Tomatoes, packed in oil
  • 1 cup (4 ounces) Italian Blend Cheese
  • 1 cup freshly grated Parmesan
  • ¼ cup freshly chopped Basil
  1. Heat the chicken broth in a saucepan and keep warm. In a large heavy pot -- I like to use my Dutch Oven -- heat olive oil and 1 tablespoon butter over medium heat.
  2. Add the onion and saute for about 3 minutes until soft.
  3. Add the Arborio rice, garlic, salt and pepper. Stir constantly and cook for about 1-2 minutes.
  4. Add the white wine and simmer until wine is almost absorbed.
  5. Using a ladle, pour in hot stock ½ cup at a time, stirring constantly.
  6. Wait until liquid is almost absorbed before adding more.
  7. Adjust the heat accordingly to maintain a gentle simmer.
  8. Continue cooking and stirring rice, adding the hot stock ½ cup at a time. This will take about 25-30 minutes.
  9. When you add the last ½ cup of broth, add the chopped Sun-Dried tomatoes.
  10. Continue cooking until broth is absorbed.
  11. Remove from the heat and stir in the remaining 2 tablespoons butter and both of the cheeses.
  12. Add any additional salt & pepper to taste.
  13. Transfer to a serving dish and garnish with additional basil and more Parmesan cheese if desired.
Recipe by Sunflower Supper Club at