Herb-Infused Risotto with Sun-Dried Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A creamy Italian-inspired risotto layered with sun-dried tomatoes and a medley of fresh herbs from the garden. This italian-inspired pasta ready in about 55 minutes pairs arborio rice, small, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1 small, diced onion
• 2, minced garlic cloves
• 4 cups chicken broth
• 1/2 cup, chopped sun-dried tomatoes
• 1 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh parsley
• 1/2 cup, grated parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and sauté for 5 minutes until softened.
2. Step 2: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 1 1/2 cups arborio rice and toast for 2-3 minutes until the grains are lightly golden.
4. Step 4: Gradually add 4 cups warm chicken broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until the rice is al dente and the liquid is absorbed.
5. Step 5: Stir in 1/2 cup chopped sun-dried tomatoes, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Remove from heat and stir in 1/2 cup grated parmesan cheese until melted and incorporated.