Sun-Dried Tomato Risotto Recipe

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Sun-Dried Tomato Risotto
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  1. Heat the stock in a saucepan and keep hot over low heat.
  2. Heat the olive oil over medium heat in a separate medium-sized pot.
  3. Add the onion and cook until it turns translucent, about 5 minutes.
  4. Add the garlic and cook 1 minute more.
  5. Add the rice to the onion mixture, stir and turn the heat to low.
  6. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
  7. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
  8. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
  9. Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
  10. Season with salt and pepper to taste.
  11. If the risotto is too thick, add a little more stock until it becomes creamy.
  12. Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 375.84 Kcal (1574 kJ)
Calories from fat 76.9 Kcal
% Daily Value*
Total Fat 8.54g 13%
Cholesterol 16.4mg 5%
Sodium 491.03mg 20%
Potassium 536.68mg 11%
Total Carbs 55g 18%
Sugars 7.7g 31%
Dietary Fiber 1.95g 8%
Protein 15.73g 31%
Vitamin C 4.7mg 8%
Iron 1mg 5%
Calcium 158.3mg 16%
Amount Per 100 g
Calories 135.76 Kcal (568 kJ)
Calories from fat 27.78 Kcal
% Daily Value*
Total Fat 3.09g 13%
Cholesterol 5.92mg 5%
Sodium 177.37mg 20%
Potassium 193.85mg 11%
Total Carbs 19.87g 18%
Sugars 2.78g 31%
Dietary Fiber 0.71g 8%
Protein 5.68g 31%
Vitamin C 1.7mg 8%
Iron 0.3mg 5%
Calcium 57.2mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
  • 9

Good Points

  • saturated fat free,
  • low cholesterol

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