Creamy Sundried Tomato Risotto

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  • Creamy_Sundried_Tomato_Risotto

Creamy Sundried Tomato Risotto



A dish of Risotto is elegant and comforting at the same time. It is famous for being creamy in flavor and texture yet complex. Risotto is basically rice cooked in a broth, so selecting the rice is key. Short or medium-grain rice is what is used to make risotto. Arborio or Carnaroli produce very creamy risotto, but any rice that is labeled as risotto rice is an easy way to choose as well.

Risotto needs to be soft and gummy but not mushy, so watch the cooking time. Constant stirring is what rubs the starch off the rice surface to create the thickening of the cooking liquid. Never rinse the rice before cooking. The chewy texture of the Sundried Tomatoes come into play; it will have a great chewy softness and added sweet intensity complimented with the sweetness of the cooked onion.

Risotto may be combined with a multitude of ingredients, so do not hesitate to add the stock, herbs, or protein of your choice. This is not a vegan dish, but you may find plant-based alternatives for the cheese and cream.

In wine pairing for this recipe, select one that will not mask the dishes creamy richness. Choose one that is not overpowering but a mildly acidic wine, such as a Prosecco.



• 8 c chicken broth

• 4 Tbsp butter

• 3 Tbsp Tassos® Extra Virgin Olive Oil

• ½ c yellow onion, diced

• 4 cloves garlic, minced

• 2 c Arborio or Carnaroli rice, uncooked

• 1 c dry white wine

• 8 Tassos® Sundried Tomatoes, minced

• 1 c Romano cheese, grated

• ¼ c heavy whipping cream

• salt and pepper, to taste

• fresh basil, minced

• shrimp or other seafood and lemon wedges (optional)

Cooking Directions


Heat the chicken broth in a saucepan and set aside.

Place butter and extra virgin olive oil in a large pot over medium heat. When oil and butter are heated, add onion and garlic and cook until soft, approx. 4 minutes. Add dry rice. Mix thoroughly and cook for 3 minutes. Add wine and stir over medium-low heat until most of the liquid is absorbed. Mix in sundried tomatoes. Add broth, one cup at a time, stirring gently. When the rice has absorbed the liquid, repeat until the desired consistency is achieved.

Remove from heat and add Romano cheese and heavy cream. Season with salt and pepper to taste.


Garnish with fresh basil and serve immediately. Top with shrimp or other seafood and lemon wedges (optional).


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