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)
215 Calories
12g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 215
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 1184mg 51%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 3g
Vitamin C 19mg 93%
Calcium 35mg 3%
Iron 2mg 9%
Potassium 361mg 8%
*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 vegan main dish. Flavored with fresh basil, garlic, and parsley, this Italian-inspired risotto recipe makes a colorful rice entrée. It's ready within an hour, so it's a great choice for busy weeknights and spectacular enough for special occasions.

This recipe skips the butter of traditional risotto (opting for olive oil instead) and uses vegan "parmesan cheese" to ensure it's dairy free. You will want to use Arborio rice, which is also called risotto rice because it's the key to making great risotto of any kind. The short-grain Italian rice's starch cooks down into risotto's signature creamy texture, and no other rice variety can replicate it.

Risotto can be a tricky dish to learn how to cook, but don't be intimidated. Cooking shows often overstate risotto's difficulty, though it's a matter of paying attention, simmering it, and adding liquid in small amounts as the rice absorbs it. After a few times, you'll figure out the tricks, and this sun-dried tomato risotto is a rather forgiving recipe.

The sun-dried tomato risotto is an excellent main to serve with your favorite vegetarian and vegan sides. It's particularly well suited for garlic bread topped with vegan cheese, a sautéed platter of garden-fresh veggies, and a green salad with your favorite toppings.


  • 1 medium onion, minced

  • 3 cloves garlic, minced

  • 3 tablespoons olive oil

  • 1 cup Arborio rice (risotto rice)

  • 6 cups vegetable broth, or water, divided

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup sun-dried tomatoes in oil, drained and sliced

  • 1/4 cup chopped fresh basil

  • 2 teaspoons chopped fresh parsley

  • 1/3 cup vegan Parmesan cheese, optional

Steps to Make It

  1. Gather the ingredients.

  2. Sauté the onion and garlic in olive oil for 3 to 5 minutes or until soft.

  3. Add the Arborio rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown.

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

  5. As the moisture gets absorbed, continue to add broth or water 1 cup at a time, stirring frequently, until the rice is cooked.

  6. Sprinkle with vegan parmesan cheese before serving, if desired.

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