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sun-dried tomato risotto

Updated: Jul 1, 2020

Looking for an easy and delicious homemade recipe? This sun-dried tomato Risotto is a great option! I like to use dehydrated sun-dried tomatoes because they last longer in my pantry and are so inexpensive. I buy them package free from my local food co-op and they work wonderfully in recipes.

Dehydrated sun-dried tomatoes are the ones that are dry and do not come in oil - but you can use either. If you use dehydrated ones you will need to re-hydrate them before using them. To do this, simply place them in a bowl and cover with hot water and let it sit for 15 mins until they soften. Then they're ready to be chopped and added to your meal :)


1/4 cup sun-dried tomatoes, chopped or minced 1 cup Arborio rice

4 cups vegetable stock

1 small onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp nutritional yeast

1 bunch of fresh parsley

black pepper to season

1. Soak the sun-dried tomatoes in hot water for 15 mins and then mince or chop them. If you're using sun-dried tomato that comes in oil you will not need to soak them.

2. In a large pan, heat the olive oil and add the onion and garlic. Stir and cook until onion softens.

3. Add the Arborio rice with 1 cup of vegetable stock and stir. Reduce heat to low so it simmers. Gradually add more vegetable stock, 1 cup at a time. Let it cook further between adding each cup of stock and continue to stir so the rice soaks up the liquid. This will take up to 30 mins.

4. Once the rice has started soaked up all the liquid and is cooked, add the parsley and nutritional yeast. Season with black pepper and stir through. Remove from heat and serve warm. Garnish with extra parsley and a sprinkle of nutritional yeast. Enjoy!


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