Creamy Sun-Dried Tomato & Herb Risotto

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A velvety, deeply flavored risotto featuring plump sun-dried tomatoes and fresh herbs, ready in under 40 minutes with no fancy equipment needed. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs Arborio rice, vegetable broth, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 3 tbsp extra-virgin olive oil
• 1/2 cup finely diced yellow onion
• 2 cloves minced garlic
• 3 tbsp drained and chopped sun-dried tomatoes in oil
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: Heat 3 tbsp extra-virgin olive oil in a large saucepan over medium heat until shimmering. Add 1/2 cup finely diced yellow onion and cook for 5 minutes until translucent and softened, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and 3 tbsp chopped sun-dried tomatoes to the onion mixture, stirring constantly for 1 minute until fragrant and garlic is just golden.
3. Step 3: Stir in 1 1/2 cups Arborio rice, coating every grain in oil, and cook for 2 minutes until rice edges turn slightly translucent.
4. Step 4: Pour in 1/2 cup dry white wine and stir constantly until completely absorbed, about 2 minutes, then add 4 cups vegetable broth in 1/2-cup increments, stirring continuously after each addition until broth is absorbed before adding more.
5. Step 5: After adding 3 cups broth, stir in 2 tbsp chopped fresh basil and 1/4 tsp black pepper, continuing to cook and stir until rice is creamy and al dente (about 20 minutes total cooking time), adding remaining broth as needed to maintain a creamy consistency.
6. Step 6: Remove from heat, stir in 1/2 cup grated Parmesan cheese, 1 tsp lemon zest, and 2 tbsp chopped fresh parsley until cheese melts and mixture is glossy. Season with 1/2 tsp salt and additional pepper to taste, then let rest for 2 minutes before serving.