Sun-Dried Tomato and Roasted Garlic Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A creamy risotto featuring sun-dried tomatoes and roasted garlic for a rich, savory flavor perfectly balanced with Parmesan cheese. This italian-inspired rice & grains (vegetarian) ready in about 50 minutes pairs arborio rice, sun-dried tomatoes, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 cup arborio rice
• 1/3 cup chopped sun-dried tomatoes
• 6 whole garlic cloves
• 3 tbsp olive oil
• 4 cups, hot vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 small, finely chopped shallot
• to taste salt
• to taste black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat your oven to 400°F. Toss 6 whole garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant.
2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
3. Step 3: Add 1 cup arborio rice to the pan, stirring for 1 minute to toast the grains lightly.
4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until fully absorbed.
5. Step 5: Begin adding 4 cups hot vegetable broth, one ladle (about 1/2 cup) at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding more; continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Step 6: Meanwhile, squeeze the roasted garlic cloves from their skins and mash into a paste.
7. Step 7: When the rice is nearly done, stir in 1/3 cup chopped sun-dried tomatoes and the roasted garlic paste. Cook for an additional 2 minutes.
8. Step 8: Remove the risotto from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and silky.
9. Step 9: Season with salt and black pepper to taste, then garnish with 1 tbsp chopped fresh parsley before serving.