Vegan Risotto With Sun Dried Tomatoes

Close-up of a vegan risotto with sun dried tomatoes

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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
402 Calories
13g Fat
58g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 402
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 1296mg 56%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 16%
Protein 14g
Calcium 275mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Risotto with sun-dried tomatoes is a decadent, delicious vegetarian and dairy-free vegan main dish. Flavored with fresh basil and parsley, this Italian sun-dried tomato risotto recipe makes a colorful rice entree.


  • 6 cups vegetable broth or water
  • 1 onion (minced)
  • 3 cloves garlic (minced)
  • 3 tbsp. olive oil
  • 1 cup arborio rice (risotto rice)
  • Salt and pepper to taste
  • 1/2 cup sun-dried tomatoes in oil (drained and sliced)
  • 1/4 cup fresh chopped basil
  • 2 tsp. fresh chopped parsley
  • 1/3 cup vegan Parmesan cheese substitute (optional)

Steps to Make It

  1. Sauté the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown.

  2. Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil, and parsley.

  3. As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.

  4. Sprinkle with vegan Parmesan cheese before serving, if desired.

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