sundried tomato risotto

Yield: 4 servings
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


  • 1 cup(s) arborio rice
  • dash(es) basil
  • 1 tablespoon(s) butter
  • 0.5 cup(s) chicken stock
  • 0.5 cup(s) dry white wine
  • 0.5 cup(s) heavy cream
  • dash(es) lemon juice
  • dash(es) marjoram
  • 3 tablespoon(s) parmesian cheese
  • 1/4 red onion (cubed)
  • dash(es) salt
  • 3 small garlic cloves
  • 0.5 cup(s) sundried tomatoes
  • 1 cup(s) water
  • dash(es) white pepper


  1. Mix the stock, water, wine, lemon, and tomatoes in a small pan and bring to a quick boil. Remove the tomatoes after a minute and cut roughly, turn the liquid down to low and set aside.
  2. Put butter in pan and saute the onions and garlic till fragrant. Add the rice and tomatoes and cook with a dash of the white wine. After about 5 minutes on medium heat slowly add the stock and water mixture 1/2 cup at a time, let the rice absorb the liquid before adding more.
  3. After final bit of liquid, let rice cook till tender. Then add the cream, cheese, and seasonings to taste. Serve immediately
August 2010

This recipe is a personal recipe added by corduroymage and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

sundried tomato risotto Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy