Stovetop Heirloom Grain and Sun-Dried Tomato Risotto
A deeply savory risotto featuring heritage grains and sun-dried tomatoes, cooked to creamy perfection with a hint of rosemary. This italian-inspired one pot (gluten-free) ready in about 40 minutes pairs Arborio rice, finely chopped sun-dried tomatoes, vegetable broth 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 3/4 cups Arborio rice
- 3 tbsp, finely chopped sun-dried tomatoes
- 4 cups vegetable broth
- 1/2 cup white wine
- 1, minced shallot
- 1 tsp, finely chopped fresh rosemary
- 1/2 cup, grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 minced shallot and cook for 2 minutes until translucent, stirring constantly to prevent browning.
- Step 2: Add 1 3/4 cups Arborio rice to the pan and stir for 1 minute until grains are coated and slightly toasted, releasing a nutty aroma.
- Step 3: Pour in 1/2 cup white wine and simmer until fully absorbed, about 2 minutes, stirring frequently.
- Step 4: Begin adding 4 cups vegetable broth, one ladle (1/2 cup) at a time, stirring constantly until each portion is absorbed before adding the next, taking approximately 20 minutes total.
- Step 5: After 15 minutes of cooking, stir in 3 tbsp chopped sun-dried tomatoes and 1 tsp chopped rosemary. Continue adding broth until rice is creamy and tender but still slightly firm to the bite.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 1/4 tsp salt. Let rest for 2 minutes to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Heirloom Grain and Sun-Dried Tomato Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stovetop Heirloom Grain and Sun-Dried Tomato Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Stovetop Heirloom Grain and Sun-Dried Tomato Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stovetop Heirloom Grain and Sun-Dried Tomato Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stovetop Heirloom Grain and Sun-Dried Tomato Risotto gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
