Risotto Recipe with Roasted Garlic and Sundried Tomato

Looking for the perfect risotto recipe that’s creamy, comforting, and packed with flavor? This Roasted Garlic and Sundried Tomato Risotto will become your new favorite comfort food dinner. Trust me, even though risotto has a reputation for being fussy, I’ve cracked the code to making it absolutely foolproof!

Why This Easy Risotto Recipe Works (Ready in 45 Minutes!)

You know those nights when you want something that feels fancy but doesn’t require three hours in the kitchen? That’s exactly why I developed this risotto recipe. The combination of sweet roasted garlic, tangy sun-dried tomatoes, and creamy arborio rice creates a restaurant-worthy dish that’s actually super manageable for a weeknight dinner.

The first time I made this, I was so nervous about getting it right that I practically camped out in front of the stove. But now I can stir this risotto with one hand while helping with algebra homework with the other (though I definitely don’t recommend trying that on your first go!).

Ingredients

For the Roasted Garlic:

• 2 whole heads of garlic
• 2 tablespoons olive oil
• Pinch of sea salt

For the Risotto:

• 2 cups arborio rice
• 6-7 cups vegetable broth, warmed
• 1 medium onion, finely diced
• ¾ cup sundried tomatoes in oil, chopped (drain and reserve 2 tablespoons of the oil)
• ½ cup dry white wine (can substitute with additional broth)
• 3 tablespoons butter
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Salt and ground black pepper to taste

Step-by-Step Instructions

1. Let’s start with my favorite part – roasting the garlic! Preheat your oven to 400°F (200°C). Take those beautiful heads of garlic and slice off the top third, just enough to expose all those lovely cloves. Pro tip: you can actually do this step up to 3 days ahead if you’re a planner.
2. Nestle your garlic heads in a cozy little baking dish, then give them a generous drizzle of olive oil and a sprinkle of salt – think of it as a spa treatment for garlic! Cover them snugly with foil and let them relax in the oven for 40-45 minutes until they’re golden and butterscotch-soft.
3. Once they’re cool enough to handle squeeze those gorgeous, caramelized cloves into a bowl. They should be as soft as butter and smell absolutely heavenly. Give them a quick mash with a fork and set aside.
4. Here’s where the magic begins! Heat that flavorful reserved sun-dried tomato oil in a large pot or Dutch oven over medium heat. Toss in your diced onion and let it soften until translucent – about 5 minutes, or just enough time to pour yourself a glass of wine (cooking wine, of course!).
5. Add your arborio rice and stir for 2-3 minutes until each grain is shimmering with oil and lightly toasted. This step is crucial. It’s what gives your risotto that perfect, creamy texture.
6. Now, pour in that wine (if using) and stir constantly until it’s absorbed. Your kitchen should be smelling like a high-end Italian restaurant at this point!
7. Time for the zen part of risotto making. Grab your ladle and start adding that warm broth, one scoop (about ½ cup) at a time. Think of it as a meditation, so stir, watch, add, repeat. Each addition should be almost fully absorbed before adding the next.
8. After about 15 minutes of your stirring meditation, it’s time to add the stars of our show. Fold in that gorgeous roasted garlic and those sun-dried tomatoes. The aroma at this point is simply incredible!
9. Keep up your rhythm of adding broth and stirring until the rice is creamy but still has a slight bite – what the Italians call “al dente.” This usually takes another 5-10 minutes. Trust your instincts here; you might not need all the broth.
10. Now remove your pot from the heat and stir in the butter and Parmesan until they melt into a creamy dream. This is when your risotto transforms from delicious to absolutely extraordinary!
11. Sprinkle in that fresh basil. I love watching those little green confetti pieces brighten up the whole dish! Season with salt and pepper until it’s just right for your taste buds.
12. Finally, let your masterpiece rest for 2 minutes. A perfect risotto should slowly spread across the plate like a warm hug. When you’re ready to serve, it should be creamy and inviting.

I’ve lost count of how many times I’ve made this recipe. It’s become my go-to for those evenings when I just want truly special comfort food. Plus, the leftovers (if you’re lucky enough to have any!) make the most amazing lunch the next day.

Storage and Reheating Tips

You can store your leftover risotto in an airtight container in the refrigerator for up to 3 days. When you reheat ir you can add a splash of warm broth or water and stir frequently to restore its creamy texture.

Expert Tips for Perfect Risotto Every Time

The key to stress-free risotto making is preparation! I learned this the hard way after a particularly chaotic dinner party where I was running between the stove and my prep area like a contestant on a cooking show.

Have all your ingredients measured and ready before you start.

I suggest you ro keep your broth warm in a separate pot. Cold broth is the enemy of creamy risotto!

What to Serve with Roasted Garlic Risotto

This creamy risotto pairs beautifully with:

• Roasted asparagus or broccolini
• A crisp arugula salad with lemon vinaigrette
• Garlic-roasted mushrooms
• Honey-glazed roasted carrots

Common Questions About Making Risotto

Why do you have to stir risotto constantly?
By stirring you release the rice’s starches, creating that signature creamy texture. But here’s a secret: you don’t need to stir every single second. Just frequently enough to prevent sticking.

Can I make risotto without wine?
Absolutely! Simply substitute with an equal amount of vegetable broth. The risotto will still be delicious, just slightly less complex in flavor.

What’s the best rice for risotto?
Arborio rice is traditional and most widely available. Carnaroli or Vialone Nano work great too if you can find them.

How do I know when risotto is done?
When it’s “al dente”. Meaning that the rice should be creamy but still have a slight bite to it. If it’s crunchy, it needs more time. If it’s mushy, you’ve gone too far.

Make-Ahead and Meal Prep Tips

While risotto is best served fresh, you can prep several components ahead:

• Roast the garlic up to 3 days in advance
• Chop the sun-dried tomatoes and onions the day before
• Warm your broth just before starting

Seasonal Variations and Substitutions

Spring version: Add fresh peas and lemon zest
Summer twist: Stir in roasted cherry tomatoes and fresh corn
Fall favorite: Include roasted butternut squash and sage
Winter comfort: Mix in roasted root vegetables and thyme

Final Thoughts on This Cozy Risotto Recipe

This easy Roasted Garlic and Sun-Dried Tomato Risotto is a great testament that comfort food can be elegant without fuss.

Master the basic method, then feel free to experiment with different other ingredients and call it your own (add mushrooms or thyme for inspiration). You don’t have to be a genius first time, with practice you’ll soon be churning out risotto restaurant quality in your sleep.

If you do attempt this recipe, I’d appreciate a comment below letting me know how it worked out!

And if you are looking for more risotto inspiration, make sure to check out this triple mushroom risotto recipe.

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