Sun-dried tomato risotto

There’s nothing quite like a bowl of creamy risotto, and this sun‑dried tomato version is a delicious twist on a classic Italian favourite. It’s made with a mix of sun‑dried and cherry tomatoes for a lovely sweet depth of flavour, and each spoonful is rich with slow‑stirred Arborio rice, garlic and a splash of white wine (I use Pinot Grigio because it’s my favourite), then finished with plenty of Parmesan.

Risottos are one of my favourite Italian dishes — they’re my go‑to when I want something warm, comforting and perfect for a quiet night in. What I love most is how versatile they are: keep it vegetarian, add meat or fish, or switch up the flavours entirely. There are so many easy ways to make this simple dish your own.

What goes well alongside this dinner?

I roasted some asparagus, which only takes around 10–15 minutes with a little garlic and onion. You can also sprinkle over some dried onions or panko breadcrumbs for a bit of crunch on top. A simple green salad on the side works beautifully too.

Sun-dried tomato risotto

Sun-dried tomato risotto

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Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 15 g unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 50 g sun-dried tomatoes, roughly chopped
  • 150 g risotto rice
  • 100 ml white wine
  • 600 ml vegetable stock
  • 100 g cherry tomatoes, quartered
  • 2 tbsp Parmesan

Instructions
 

  • Heat the oil and butter in a large saucepan.
  • When the butter has melted, add the onions and cook gently until very soft. Add the garlic, and stir for around 30 seconds.
  • Add the sun-dried tomatoes and rice, then stir for a couple of minutes until everything is combined together.
  • Add the white wine and let it boil away there's nothing left. Turn down the heat and start adding the stock a ladleful at a time, stirring constantly the liquid has been absorbed and then repeat until you have a thirds of stock, then add the cherry tomatoes and then add the remaining stock, repeating the same method as before until all the stock has been added.
  • When the rice is cooked to al-dente and is thick enough for you to move the spoon along the bottom of the pan leaving a trail, add the parmesan cheese and mix together.
  • Season with salt and pepper to taste and serve with more parmesan sprinkled on top and maybe add some dried crispy onions or panko breadcrumbs.