Sun Dried Tomato and Basil Risotto


"An adaptation of Basic Risotto from the Food Channel's Giada I wanted to use up some sundried tomatoes and basil and this came out great. Takes a little bit of attention, but worth it."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Melt 2 TBS butter in a pan.
  2. Add the onions and cook for around 3 minutes.
  3. Add rice and mix with the butter and onions.
  4. Add wine and simmer until the wine is almost absorbed.
  5. Gradually add chicken broth about 1/2 Cup at a time. Stir constantly (or very frequently) until the broth is almost absorbed before adding the next until the rice is tender but still firm to the bite and the mixture is creamy, about 25-30 minutes total.
  6. When the final broth is almost absorbed add the sundried tomato and basil and continue to cook for one or two minutes.
  7. Remove from the heat and add the parmesan cheese and the reserved 1 T butter.
  8. Stir all together and serve immediately.


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