Sun-Dried-Tomato and Pesto Risotto Recipe

Sun-Dried-Tomato and Pesto Risotto Recipe

How To Make Sun-Dried-Tomato and Pesto Risotto

Pesto risotto with sun-dried tomatoes, white wine, olive oil, and parmesan make for a tasty and elegant dish that will surely impress everyone.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes



  • 5cupschicken broth,low sodium
  • 1cupwater
  • 3tbspolive oil
  • 1onion
  • 2cupsarborio rice
  • ½cupdry white wine
  • tspsalt
  • ½cupsun dried tomatoes,dry packed or oil packed
  • ¼tspfresh ground black pepper
  • 3tbsppesto
  • ¼cupparmesan,grated


  1. In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat.

  2. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent. Add the rice to the pot and stir for about 2 minutes until it begins to turn opaque.

  3. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

  4. Add the sun-dried tomatoes and about half a cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed.

  5. Continue cooking the rice, adding broth ½ cup at a time and allowing the rice to absorb the broth before adding the next ½ cup.

  6. Cook the rice in this way for 25 to 30 minutes until tender. Stir in the pepper, pesto and Parmesan.

  7. Serve the risotto with additional Parmesan, and enjoy!


  • Calories: 688.82kcal
  • Fat: 20.89g
  • Saturated Fat: 4.61g
  • Monounsaturated Fat: 10.03g
  • Polyunsaturated Fat: 1.98g
  • Carbohydrates: 98.60g
  • Fiber: 4.42g
  • Sugar: 8.96g
  • Protein: 19.36g
  • Cholesterol: 16.32mg
  • Sodium: 1299.94mg
  • Calcium: 163.62mg
  • Potassium: 700.00mg
  • Iron: 6.10mg
  • Vitamin A: 25.26µg
  • Vitamin C: 5.56mg
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