Sun‑Dried Tomato Risotto | Easy Creamy Sun‑Dried Tomato Risotto with Parmesan & Herbs

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.

Serving Suggestions for Sun‑Dried Tomato Risotto

Simple Leafy Salad Crisp greens with lemon dressing to keep things fresh
Garlic Bread or Cheesy Garlic Bread A perfect, comforting side that pairs beautifully with the creamy risotto
Rocket & Parmesan Salad Peppery freshness that cuts through the richness
Roasted Mediterranean Vegetables Courgettes, peppers and aubergine that echo the sun‑dried tomato flavours
Roasted Cherry Tomatoes Sweet, blistered tomatoes that add acidity and lift
Tenderstem Broccoli or Green Beans Fresh greens that balance the creamy risotto
Cucumber & Herb Salad Cool, refreshing contrast to the warm tomato base
Grilled Halloumi Salty, chewy halloumi that pairs brilliantly with basil and tomatoes
Warm Ciabatta or Focaccia Soft, airy bread ideal for mopping up the creamy risotto
Marinated Olives Briny bites that enhance the Mediterranean feel
Garlic‑Roasted Mushrooms Earthy depth that complements the tomato richness.

Variations: Sun‑Dried Tomato Risotto

Garlic‑Rich Sun‑Dried Tomato Risotto — add extra garlic for deeper savoury warmth.
Herby Sun‑Dried Tomato Risotto — boost basil, oregano or parsley for fragrant Mediterranean freshness.
Sun‑Dried Tomato & Spinach Risotto — stir in spinach for colour and a soft, silky texture.
Sun‑Dried Tomato & Mushroom Risotto — add mushrooms for earthy richness that thickens the sauce.
Sun‑Dried Tomato & Courgette Risotto — include courgette for moisture and a lighter finish.
Sun‑Dried Tomato & Pepper Risotto — add peppers for sweetness and colour that complement the tomatoes.
Sun‑Dried Tomato & Olive Risotto — mix in olives for salty Mediterranean depth.
Sun‑Dried Tomato & Mozzarella Risotto — stir in mozzarella for a creamy, stretchy finish.
Sun‑Dried Tomato & Parmesan Risotto — increase Parmesan for extra umami and richness.
Sun‑Dried Tomato & Pesto Risotto — swirl in pesto for herby, nutty intensity and quick flavour boost.
Sun‑Dried Tomato & Chilli Risotto — add chilli flakes for gentle heat that brightens the tomatoes.
Sun‑Dried Tomato & Lemon Risotto — finish with lemon zest for bright acidity that lifts the richness.
Sun‑Dried Tomato & Chicken Risotto — add cooked chicken for a more filling, protein‑rich version.
Sun‑Dried Tomato & Bacon Risotto — include crispy bacon for smoky savoury depth.
Creamy Sun‑Dried Tomato Risotto — stir in cream or mascarpone for a silkier, more indulgent finish.

Sun-dried tomato risotto

Sun‑dried tomato risotto with creamy, glossy rice and rich tomato pieces, creating a warm, colourful bowl that looks comforting, flavourful and perfect for easy weeknight cooking.

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Course Dinner

Cuisine Italian

Servings 4 people

Equipment

Large saucepan

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.