Sun-Dried Tomato Risotto


  • 1200 ml low-sodium vegetable or chicken stock
  • 280 grams jar sun-dried tomatoes packed in olive oil, chopped
  • 1 clove garlic, minced
  • 1 large onion, chopped
  • kosher salt
  • Freshly ground black pepper
  • 192 grams arborio rice
  • 235ml dry white wine
  • 192 grams grated pecorino
  • 2 tbsp. unsalted butter
  • 32 grams chopped fresh basil


  1. Preheat oven to 205°C. In a medium saucepan, warm vegetable stock over low heat.
  2. In a small Dutch oven over medium-high heat, add sun-dried tomatoes with oil, garlic, onions, salt, and pepper. Sauté for 2 minutes, stirring with a wooden spoon. Add the rice and wine and stir until wine is absorbed, about 2 minutes. Reduce to low heat and ladle 3 cups warm stock in 1 cup increments; continuously stir until rice absorbs most of the liquid, 5 to 7 minutes.
  3. Stir in last 2 cups of stock and place lid on Dutch oven. Bake for 15 minutes.
  4. Remove from oven. Stir in cheese and butter until creamy. If the risotto is too thick, add in a splash of stock. Garnish with basil and serve immediately.