Creamy Sun-dried Tomato Risotto Recipe

I'm always looking into developing easy recipes to try out, and this one definitely fits the bill. This Creamy Sun-dried Tomato Risotto recipe is both quick and easy to make but still has plenty of flavors. Best of all, it's perfect for a casual dinner party or even a romantic night in. Give it a try!

You're going to love this tomato basil risotto recipe.

We have always enjoyed making risotto, as it is our go-to dinner when we really have no clue what to have for dinner and just have an onion and maybe one or two fresh vegetables in the kitchen.

Our mushrooms risotto is one that we do either with dried mushrooms or fresh ones, just like this one.

We also make the famous Risotto Alla Milanese, which only needs a fresh onion; the rest we can find in our pantry.

With a lemon, an onion, and a zucchini, make this perfect Lemony Winter risotto, or the fantastic Zesty Lemon Asparagus Risotto, as a springtime favorite.

Risottos mean a world of endless possibilities of delicious and creamy comfort food, and this red sauce risotto makes the perfect vegetarian main for Valentine's easy but delicious recipe!

It can also make a great side dish, in small portions.

Jump to:

• 🤔 Why you will love it?
• 🧾  Ingredients
• 🔪 Instructions
• 💡 Tip on using dried tomatoes
• 📖 Variations
• 🥢 How to serve
• 🥡 Storage and Reheating guide
• 📚 More risotto recipes
• 📋 Recipe
• 💬 Reviews and Comments

🤔 Why you will love it?

You can make risotto with ingredients you have available in your pantry. Fresh ingredients needed: one onion and optionally fresh basil.

• It takes less than 30 minutes to make.
• Everything is made in one skillet.
• It is cheap.
• No fancy cookware is needed.
• It is a crowd-pleaser.
• Naturally gluten-free and vegan.
• Apt for most of the dietary restrictions.

🧾  Ingredients

• Carnaroli Rice (or Arborio Rice): Known for its high-starch content, this rice variety gives the risotto its signature creamy texture. Plus, it absorbs flavors like a champ, making every bite a flavor bomb.
• Sun-Dried Tomatoes: These little gems add a concentrated burst of tangy sweetness. They're like the sun-dried essence of summer in your risotto.
• Tomato Paste: This adds depth and richness to the dish, elevating it from good to "can't-stop-eating-this" great.
• Onion: The foundation of any good risotto, it adds a subtle sweetness and complexity. Think of it as the backstage crew that makes the stars shine.
• Garlic Cloves: A flavor powerhouse that brings a touch of aromatic goodness.
• Nutritional Yeast (or Parmesan Cheese if Vegetarian): Nutritional yeast brings in that cheesy, umami flavor without the dairy. It's like the vegan fairy godmother of your dish.
• Vegetable Broth: Not just a liquid but a flavor enhancer. It's the canvas on which all the other ingredients can paint their flavors.
• Olive Oil: It's the Mediterranean kiss that adds a silky, luxurious feel to your risotto. Also, it's heart-healthy, so it's like a hug for your arteries.
• Dry White Wine: Adds acidity and complexity, making the dish pop. It's like that unexpected plot twist in your favorite TV show.
• Fresh Basil: A sprinkle of green and a burst of herbal freshness.

Optional: ground black pepper and fresh cherry tomatoes.

🔪 Instructions

Prepare ingredients

Peel and finely chop the onion and garlic.

Put the vegetable stock to simmer with the chopped dried tomatoes in a medium saucepan.

Make sure you keep using hot broth throughout the cooking process to keep the rice temperature constant.

Stir-fry

Top tip: Remember to keep stirring frequently while you add the hot broth throughout the whole cooking process, and add more as it gets absorbed by the rice; this is where the secret to making risotto is.

Finally, add some extra basil leaves and stir until the rice is cooked al dente. Drizzle some extra olive oil. Add salt and pepper to taste.

Let the risotto rice sit for a couple of minutes before serving to consolidate the flavors.

Optionally serve the risotto with extra nutritional yeast, homemade vegan parmesan cheese, or grated cheese.

💡 Tip on using dried tomatoes

Here in Italy, where we buy our tomatoes at the farmer's market, there are often different kinds. We usually go for the cheaper ones that are about 7.5 euros (8.5 dollars) for 2.2 lbs (1 Kg), since the other varieties cost twice as much.

The last time we asked the Nona (granny seller), she recommended we keep going for the cheaper option because they are more "Saporito" = tasty.

The other ones are more delicate in flavor and sweet.

BUT: you have to be careful; sun-dried tomatoes are often made with less or more salt, and these are SALTY, so we don't use any salt on our risotto, as they have plenty.

So, adjust salt and pepper to your liking at the end of the cooking process.

📖 Variations

Carnarolli vs Arborio rice

As they say here in Italy, the best risotto is made with carnarolli rice, but arborio rice is also acceptable short-grain rice.

In fact, before arriving to live in Northern Italy, where risotto was born, I used to make risotto with arborio rice until I was repeatedly told that it was the second option if I could not find Carnarolli rice by any means.

I tried to compare the two several times, and yes, I can tell that you will definitely make a creamier risotto if you go for Carnarolli.

Sun-dried tomato

You can use fresh tomatoes, like cherry tomatoes, grape tomatoes, canned tomatoes, or San Marzano tomatoes. Just make sure you pick juicy tomatoes.

Sun-dried tomatoes are also great in lentil salads and they make great stuffed portobello mushrooms filling, fantastic pesto rosso, tofu pesto, and fettuccine with rosé sauce.

I often do, but this recipe was built with two things in mind:

1. Make a delicious meal, with a minimal amount of fresh produce, for those days when your fridge is almost empty, but you still have an onion around.
2. Making this delicious tomato risotto recipe, even in wintertime, we cannot make a fresh summery tomato risotto.

I often add a couple of charred cherry tomatoes to our tomato risotto when I still have some fresh tomatoes.

If you use fresh tomatoes, like San Marzano tomatoes, dice and add to the risotto immediately after adding wine.

Tomato paste

You can also make this red sauce risotto with tomato sauce if you don't have concentrated tomato paste but have some Italian passata.

The tomato sauce will be consumed and reduced as you cook the risotto, creating the same effect.

Basil

You can use dried basil instead of fresh basil to make this tomato basil risotto, the result will be slightly different, as the fresh basil aroma is unique.

Still, you can definitely replace it with one tablespoon of the dried stuff.

If you are using tomato puree instead of tomato paste, you can also go for a tomato basil puree, so you have your basil fixed for additional convenience.

Nutritional yeast

We have chosen to use nutritional yeast to make this tomato risotto vegan, and nutritional yeast is the best vegan tool to get that cheesy flavor that we all love.

If you are a vegetarian, you can replace it with the same quantity of grated parmesan cheese.

Extra-virgin olive oil

Same as above. Risotto is usually made with butter at the beginning of the process and a little butter at the end for the "mantecatura" (to give the finished dish an even creamier texture).

We use olive oil to keep the tomato risotto vegan because olive oil pairs well with tomatoes and fresh basil.

Tomatoes and tomato-based products have been linked to better skin health and decreased heart disease and cancer risk.

Tomatoes can improve a variety of foods, but they may also benefit your entire body. These nutrients can also help your skin's health and decrease wrinkles and inflammation.

But it is fully replaceable with vegan butter or margarine.

Wine

It is recommended to use a dry white wine variety such as Sauvignon Blanc or Pinot grigio. Although not considered a dry wine, I have successfully made my risottos with Ribolla Gialla, a mineral, fresh, and slightly fruity wine variety.

🥢 How to serve

We love scraping the goodness out of our plates, as every Italian does. Bread will always be on an Italian table... a good one.

We love making nice artisan bread (Italian 3-ingredient Pagnotta, or simple and tasty focaccia) to indulge in during Italian dinners fully.

🥡 Storage and Reheating guide

Fridge It:
After you've satisfied your risotto cravings and you're looking at leftovers like they're a hidden treasure—fret not! Transfer the remaining risotto into an airtight container. Make sure to pop it in the fridge within two hours of cooking. It'll stay delicious for up to 5 days. Factoid: Rice stored properly in the fridge doesn't lose its nutritional value quickly.

Reheat & Eat:
When you're ready to dive back into creamy heaven, take your risotto out of the fridge and let it sit at room temperature for about 15 minutes. Spoon it into a non-stick pan and add a little splash of plant milk to revive its creaminess. Heat it on medium-low, stirring occasionally, until it's warmed through. Pro tip: Rice reheats best when it's not bone-chillingly cold.

Freeze the Feast:
Got more than you can chew? Risotto freezes surprisingly well for up to one month. Portion it into freezer-safe containers or zip-top bags. Label them with the date so you won't play the "guess the age" game later.

Thaw & Chow:
When you're ready to defrost, you've got two game plans:

1. Thaw it in the fridge overnight and follow the above "Reheat & Eat" steps.
2. Go straight from freezer to stovetop. Just place the frozen risotto in a non-stick pan, add a little more plant milk, and gently reheat on low until it's hot and creamy.

Enjoy round two—or three—of this delightful dish without compromising on taste or texture!

📚 More risotto recipes

Although considered a "primo piatto" or appetizer in Italy, risottos make the perfect vegetarian main dish.

Risottos are put together in 30 minutes or less with a few ingredients, so it is a great idea to have a good repertoire of risotto recipes.

These are a couple of our favorites also on this site.

The Risotto alla Milanese, is a great option for those who like Traditional Italian Cuisine.

If you are like me and love lemons everywhere, these super easy garlic risotto and Lemony winter risotto are for you, as well as our all-times crowd-pleaser Lemony Spaghetti.

Fall season? Why don't you put your mushrooms to good use with a Creamy Mushroom Risotto?

Last but not least, if you like some creamy sweetness in your risotto, go for the Roasted Pumpkin risotto or this simple butternut squash risotto version.

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe