Are you on the hunt for a quick, delicious, and satisfying weeknight dinner recipe? Look no further! This Easy 20-Minute Sun-Dried Tomato Risotto is a game-changer. Perfect for those hectic evenings, this risotto recipe offers a gourmet dining experience with minimal effort and time. Packed with the rich, tangy flavors of sun-dried tomatoes and creamy Parmesan, this dish is not only a feast for the taste buds but also incredibly simple to prepare. Whether you’re a student, busy parent, working professional, or just someone looking for a fuss-free yet elegant meal option, this Sun-Dried Tomato Risotto is the answer to your dinner dilemmas. So, let’s dive into the world of creamy, comforting risotto that’s guaranteed to become a staple in your cooking repertoire!
Ingredients
- 1 tbsp oil from sun-dried tomatoes
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 jar of sun-dried tomatoes, chopped
- 300 g risotto rice
- 1300 ml vegetable or chicken broth, hot
- 60 g Parmesan cheese, grated
- 1-2 tbsp butter
- A handful of fresh spinach or kale, chopped
- Salt and pepper to taste
Instructions
- Heat 1 tbsp of oil from the sun-dried tomatoes in a large skillet or saucepan. Add onions, garlic, and sun-dried tomatoes, then sauté for 3-4 minutes until the onions turn translucent.
- Next, add the risotto rice. Cook for 2-3 minutes, frequently stirring, until the rice edges become slightly translucent.
- Gradually add hot broth to the rice mixture, a small amount at a time. Continuously stir the mixture, letting the liquid absorb before adding more broth.
- Continue this process until the rice is cooked, which usually takes about 18-20 minutes.
- Once done, turn off the heat and stir in grated Parmesan cheese and 1-2 tablespoons of butter to make the risotto creamy and rich. Season with salt and pepper. Stir in a large handful of fresh spinach or kale.
- And ready is your quick & easy dinner. Feel free to add roasted vegetables or your favorite protein source to this meal.
More Information
FAQs:
- Can I use a different type of rice? Arborio rice is ideal for risotto due to its high starch content, which makes the dish creamy. However, if you can’t find it, Carnaroli or Vialone Nano are good substitutes. Regular long-grain rice won’t yield the same creaminess.
- Is it necessary to use broth? Can I use water instead? While water can be used, broth adds much more flavor to the risotto. Vegetable or chicken broth is recommended, but you can also use beef broth for a deeper taste.
- Can this dish be made vegan? Absolutely! Replace the butter with a vegan alternative, use vegan Parmesan cheese or nutritional yeast, and ensure your broth is vegetable-based.
Ingredient Substitutions:
- Sun-Dried Tomatoes: If unavailable, try using roasted red peppers or fresh cherry tomatoes sautéed until they burst.
- Parmesan Cheese: Substitute with Pecorino Romano, Asiago, or a mature Cheddar. For a dairy-free version, nutritional yeast or vegan cheese alternatives work.
- Butter: Olive oil or a plant-based butter can be a great alternative for those avoiding dairy.
- Spinach or Kale: Feel free to swap with arugula, Swiss chard, or even frozen peas for a green addition.
Serving Suggestions:
- Protein: Serve with grilled chicken, sautéed shrimp, or pan-seared salmon for added protein.
- Vegetables: Roasted vegetables like zucchini, bell peppers, or asparagus make great sides.
- Salad: A simple green salad dressed in a light vinaigrette complements the richness of the risotto.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat on the stove or in the microwave, adding a little broth or water to loosen the risotto.
- Freezing: It’s not recommended to freeze risotto as it can affect the texture upon thawing.
Insider Tip
Finally, for a truly indulgent finish, consider stirring in a splash of good quality white wine along with your first ladle of broth. The wine adds a layer of complexity and acidity that balances the richness of the risotto beautifully. Just make sure to let the alcohol cook off before adding the rest of the broth.
Sun-Dried Tomato Risotto
Whip up a quick and healthy meal in just 20 minutes with this Quick Sun-Dried Tomato Risotto. Perfect for busy weeknights, it combines sun-dried tomatoes' tangy flavor with creamy risotto. Easy, fast, and delicious.
Ingredients
- 1 tbsp oil from sun-dried tomatoes
- 1 small onion chopped
- 4 garlic cloves minced
- 1 jar sun-dried tomatoes chopped
- 300 g Arborio rice
- 1300 ml hot broth vegetable or chicken
- 60 g grated Parmesan
- 1-2 tbsp butter
- Handful of spinach/kale
- Salt and pepper
Instructions
- In your favorite skillet, warm up the sun-dried tomato oil. Add onions, garlic, and sun-dried tomatoes, then sauté for 3-4 minutes until they’re just golden.
- Toss in the risotto rice, giving it a good stir until the edges of the rice start to look a bit see-through (about 2-3 minutes).
- Add the broth little by little, stirring as you go. Continuously stir the mixture, letting the liquid absorb before adding more broth.
- Once the rice is cooked (about 18-20 mins), take it off the heat. Stir in the Parmesan and butter to make a creamy risotto. Season with salt and pepper to taste and gently stir in the spinach or kale, letting it wilt.
- And ready is your quick & easy dinner. Feel free to add roasted vegetables or your favorite protein source to this meal.
Notes
- For a vegan version, use plant-based butter and vegan cheese.
- Add a splash of white wine for added depth of flavor.
- Store leftovers in the fridge for up to 2 days; reheat with a bit of broth or water.
