Sun-Dried Tomato and Basil Risotto
A creamy Italian rice dish infused with the tangy sweetness of sun-dried tomatoes and fresh basil, perfect for a comforting weeknight meal. This Italian-inspired one-pot recipe (gluten-free), ready in about 35 minutes, pairs Arborio rice, Sun-dried tomatoes, Fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 1.5 cups Arborio rice
- 1/2 cup Sun-dried tomatoes
- 1/4 cup Fresh basil
- 4 cups Chicken broth
- 1/2 cup White wine
- 1/2 cup Yellow onion
- 2 cloves Garlic
- 2 tbsp Butter
- 1/2 cup Parmesan cheese
- 1 tbsp Olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup finely chopped yellow onion and 2 minced garlic cloves, and sauté for 3 minutes until fragrant and translucent.
- Step 2: Add 1.5 cups Arborio rice and stir to coat with oil, cooking for 1 minute until rice edges turn translucent.
- Step 3: Pour in 1/2 cup white wine and cook, stirring constantly, for 2 minutes until evaporated.
- Step 4: Add 4 cups chicken broth, 1/2 cup chopped sun-dried tomatoes, and 1/4 cup chopped fresh basil. Bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and cook for 20 minutes, stirring every 5 minutes until rice is tender but still slightly firm.
- Step 6: Stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
Frequently asked questions
How long does Sun-Dried Tomato and Basil Risotto take to make?
Total time is about 35 minutes (10 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 Sun-Dried Tomato and Basil 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 Sun-Dried Tomato and Basil 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 Sun-Dried Tomato and Basil 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 Sun-Dried Tomato and Basil 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
- ★★★★★
Simple and delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
