Why does the stock need to be hot?

Hot stock allows rice to cook evenly with each added portion. Cold stock can prevent even cooking and hinder your ability to check if the rice is fully cooked after each portion is added. Follow package directions to heat stock separately. Add stock in portions of about half a cup. Allow most, but not all, of each portion to cook before adding the next portion.

Can I use a different rice?

Arborio rice is one recommended rice type. Arborio rice's short, plump, starchy grains make risotto creamy. Other recommended rice types include Carnaroli, Maratelli, and Vialone Nano. Long-grain rice varieties, such as jasmine and basmati rice, are not suitable for making risotto because they are not starchy enough. Choose a short-grain rice for risotto and do not rinse or drain rice before preparing risotto.

Can I make risotto without wine?

Yes, chicken stock is a good substitute for dry white wine if you don't have wine or don't want to use wine. There are directions in the recipe for cooking off the wine. You can follow the same steps to cook off the stock. The flavor profile will be different with chicken stock, but you can make the rice creamy by adding additional stock. Use chicken stock in place of wine in the one-cup measurement specified in the ingredients.

Can I make this risotto ahead?

Risotto is usually served immediately or not prepared ahead of time. Any risotto prepared ahead of time will likely be mushy, even though it cooked correctly at the time of preparation. Leftovers of risotto should be eaten with this texture in mind. To enjoy other ingredients in the dish, such as butter, Parmesan cheese, spinach, and basil, added to risotto, consider adding them shortly before eating.

How do I reheat leftover risotto?

Reheat leftover risotto with additional liquid, but don't expect it to taste or feel the same as fresh risotto. Microwave reheating tips: Add water or chicken or other stock or milk and microwave in 30-second bursts until heated through. Stove reheating tips: Add water or chicken or other stock or milk to a heavy-bottomed pan on low to medium-low heat. Gently stir to moisten the risotto without overmixing. Remove from heat after reheating.

Sun-Dried Tomato Risotto with Creamy Arborio Rice and Parmesan

By Mason BrooksOct 5, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Cooking hot Arborio rice slowly helps release starch and avoid excess liquid to make a Sun-Dried Tomato Risotto with separate, tender rice grains. Butter and Parmesan cheese add flavor and texture to the risotto. Fresh spinach and basil are stirred in at serving time.

Sun-Dried Tomato Risotto with Creamy Arborio Rice and Parmesan

Garlic and oil-packed chopped sun-dried tomatoes are sautéed in some of their oil. Dried Arborio rice is added and sautéed along with the other ingredients. White wine is added and evaporated. Chicken broth is added 1/2 cup at a time. To save time, the broth is reheated between additions. Rice starch thickens the dish in place of cream.

Watch the amount of stock used and add enough until most of it is absorbed before adding more stock, about 1/2 cup at a time, to prevent mushy rice. Prepare rice to be al dente, meaning separate but soft grains. Too much stock at once will make the rice too soft and mushy. Cooking rice on low heat at the end of preparation helps Parmesan cheese incorporate into the rice.

Serve hot as an entrée or appetizer, along with other dishes. It pairs well with sausage and seafood dishes, including shrimp, as described in the article. This dish dries out and softens quickly. Add a small amount of water or other liquids when reheating leftovers, as recommended in the article.

Why you'll love this recipe

Ad Mix Hot Stock in Half-Cup Increments, Adding hot stock in half-cup increments helps the Arborio rice grains stick together while still remaining visibly separate.
Sautéing the tomatoes and garlic in oil before cooking the rice allows the flavors to infuse the dish, so every bite of rice will contain some sun-dried tomato flavor.
Cooking wine into the recipe helps the rice absorb the wine flavor without leaving a layer of liquid on the bottom of the risotto dish.
Slow cooking helps blend room-temperature butter and Parmesan cheese into the dish to create a creamy flavor and texture without adding cream.
Adding spinach and basil last prevents these ingredients from cooking thoroughly in the broth, leaving some whole or partially whole.
A pan with a heavy bottom cooks rice more evenly and prevents scorching and sticking of starchy rice during multiple additions and stirrings.

Instructions

Use a heavy-bottomed pan, such as a cast-iron skillet, to help prevent the rice from sticking and burning.

Heat the chicken stock in a separate saucepan until hot and keep it hot.

Drain the sun-dried tomatoes, leaving about 1 tablespoon of their oil for sautéing.

Sauté the minced garlic and chopped sun-dried tomatoes in the reserved oil for 1 to 2 minutes in the heavy-bottomed pan.

Add the rice and stir with a wooden spoon or spatula to coat it with the oil.

Sauté the rice over medium heat for about 1 minute, stirring so it does not burn.

Add the white wine.

Cook over medium heat, stirring occasionally, until the wine is completely absorbed by the rice.

Add 1/2 cup of hot chicken stock to the rice.

Stir occasionally over medium-low heat until the stock is almost absorbed.

Add another 1/2 cup of chicken stock when the previous addition is almost absorbed.

Continue adding chicken stock in 1/2-cup increments until the rice is soft but not too soft; you might not need all of the stock.

Check that the rice is al dente, with a slight bite but no crunch, and that the grains remain visibly separate.

Reduce the heat to low and add the butter and grated Parmesan.

Stir until the Parmesan melts.

Add the spinach and fresh basil over low heat.

Stir to combine.

Remove the pan from the heat, cover, and let the spinach wilt for a couple of minutes.

Stir again to incorporate the wilted spinach into the risotto.

Season with salt and pepper.

FAQ

Risotto is ready when the rice is cooked but still firm and separate from the broth. Most of the dish should be cooked after each addition of broth. Overcooking can cause the rice to become mushy. Taste the risotto as it cooks instead of measuring the amount of broth added.

1 / 5

Dinner Side Dishes Casseroles Vegetarian Italian

Sun-Dried Tomato Risotto with Creamy Arborio Rice and Parmesan

Name: Sun-Dried Tomato Risotto with Creamy Arborio Rice and Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 cups chicken stock (kept hot); 1/4 cup sun-dried tomatoes in olive oil (chopped and drained; reserve about 1 tablespoon oil); 5 cloves garlic (minced); 1 1/2 cups Arborio rice (uncooked); 1 cup dry white wine; 2 tbsp butter; 2/3 cup Parmesan cheese (freshly grated or shredded, at room temperature); 4 oz fresh spinach; fresh basil; salt (to taste); pepper (to taste)

By Mason BrooksOct 5, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Ad Mix Hot Stock in Half-Cup Increments, Adding hot stock in half-cup increments helps the Arborio rice grains stick together while still remaining visibly separate.
Sautéing the tomatoes and garlic in oil before cooking the rice allows the flavors to infuse the dish, so every bite of rice will contain some sun-dried tomato flavor.
Cooking wine into the recipe helps the rice absorb the wine flavor without leaving a layer of liquid on the bottom of the risotto dish.
Slow cooking helps blend room-temperature butter and Parmesan cheese into the dish to create a creamy flavor and texture without adding cream.
Adding spinach and basil last prevents these ingredients from cooking thoroughly in the broth, leaving some whole or partially whole.
A pan with a heavy bottom cooks rice more evenly and prevents scorching and sticking of starchy rice during multiple additions and stirrings.

Ingredients

Servings4

•4 cups chicken stock (kept hot)
•¼ cup sun-dried tomatoes in olive oil (chopped and drained; reserve about 1 tablespoon oil)
•5 cloves garlic (minced)
•1 ½ cups Arborio rice (uncooked)
•1 cup dry white wine
•2 tbsp butter
•⅔ cup Parmesan cheese (freshly grated or shredded, at room temperature)
•4 oz fresh spinach
•fresh basil
•salt (to taste)
•pepper (to taste)

Instructions

1
Use a heavy-bottomed pan, such as a cast-iron skillet, to help prevent the rice from sticking and burning.
2
Heat the chicken stock in a separate saucepan until hot and keep it hot.
3
Drain the sun-dried tomatoes, leaving about 1 tablespoon of their oil for sautéing.
4
Sauté the minced garlic and chopped sun-dried tomatoes in the reserved oil for 1 to 2 minutes in the heavy-bottomed pan.
5
Add the rice and stir with a wooden spoon or spatula to coat it with the oil.
6
Sauté the rice over medium heat for about 1 minute, stirring so it does not burn.
7
Add the white wine.
8
Cook over medium heat, stirring occasionally, until the wine is completely absorbed by the rice.
9
Add 1/2 cup of hot chicken stock to the rice.
10
Stir occasionally over medium-low heat until the stock is almost absorbed.
11
Add another 1/2 cup of chicken stock when the previous addition is almost absorbed.
12
Continue adding chicken stock in 1/2-cup increments until the rice is soft but not too soft; you might not need all of the stock.
13
Check that the rice is al dente, with a slight bite but no crunch, and that the grains remain visibly separate.
14
Reduce the heat to low and add the butter and grated Parmesan.
15
Stir until the Parmesan melts.
16
Add the spinach and fresh basil over low heat.
17
Stir to combine.
18
Remove the pan from the heat, cover, and let the spinach wilt for a couple of minutes.
19
Stir again to incorporate the wilted spinach into the risotto.
20
Season with salt and pepper.