Mushroom and Sun-Dried Tomato Risotto

40 mins    Dinner A rich and creamy Sun-Dried Tomato & Mushroom Risotto that blends earthy mushrooms, tangy sun-dried tomatoes, and the luxurious texture of perfectly cooked Arborio rice. This easy and quick dish is a celebration of comfort and elegance, finished with a touch of Parmesan and butter for a velvety, indulgent experience, ideal for a special at-home dinner or a cozy meal to impress. Servings: 4 Prep: 10 min Cook: 30 hour Total: 40 min Contains: Dairy, Gluten Free from: Seafood, Meat Vegan alternatives: Yes

Ingredients

• 1 cups arborio rice

• 4 cups vegetable broth, kept warm

• ½ cup dry white wine (can substitute with broth)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cremini or button mushrooms, sliced

• ⅓ cup sun-dried tomatoes, chopped (oil-packed or rehydrated)

• 2 tbsp olive oil (or reserved oil from sun-dried tomatoes)

• 2 tbsp salted butter

• ½ cup grated Parmesan cheese (or nutritional yeast for vegan)

• ½ tsp fresh or dry thyme

• ½ tsp red pepper flakes (optional, for a kick)

• Salt & black pepper, to taste

• Fresh basil or parsley, for garnish

Method

1. Sauté the aromatics – Heat olive oil in a large pan over medium heat. Add the onions and cook until soft and translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds.

2. Cook the mushrooms – Add the mushrooms to the pan and sauté until golden brown and tender, about 5 minutes. Stir in the sun-dried tomatoes, thyme, and red pepper flakes.

3. Toast the rice – Add the arborio rice to the pan and stir for 1-2 minutes, allowing it to absorb the flavors and lightly toast.

4. Deglaze with wine – Pour in the white wine (if using), stirring until mostly absorbed. This adds depth of flavor to the risotto.

5. Slowly add broth – Add the warm broth, stirring constantly to release starch and create the creamy texture. Continue this process until the rice is creamy and tender but still slightly al dente, about 18-20 minutes. Add 1/4 cup more warm water if needed.

6. Finish with butter and cheese – Stir in the butter and grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste.

7. Serve & garnish – Spoon the risotto into bowls and top with fresh basil or parsley. A drizzle of extra olive oil or a sprinkle of extra Parmesan makes a lovely finishing touch. Tips for Perfect Risotto

   • Keep stirring – This releases the starch from the rice, creating that creamy texture.

   • Use warm broth – Cold broth slows down the cooking process.

   • Don’t rush it – Risotto is all about patience; stir. constantly.
     

   This risotto pairs beautifully with a crisp white wine and a simple green salad. Enjoy! 

If you try the recipe please leave a review, I would love to hear your thoughts!

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Mushroom and Sun-Dried Tomato Risottoi