Tested till perfect Sun-Dried Tomato Risotto

Sun-Dried Tomato Risotto

Use Parmigiano-Reggiano or Grana Padano cheese in this creamy rice dish and sprinkle extra cheese on top if you like. The recipe makes six appetizer or side-dish servings, or two main-course servings.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 cups 3cupssodium-reduced chicken stock
  • 2 tbsp 2tbspextra virgin olive oil
  • 1 1oniononions, chopped
  • 2 2clove garliccloves of garlic, minced
  • 1 cup 1cuparborio rice
  • 1/4 cup 1/4cupTomato Herb Seasoning recipe
  • 1/2 cup 1/2cupParmesan cheese
  • 1 tbsp 1tbspbutter
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In saucepan, bring chicken stock to boil; reduce heat and keep warm.

Meanwhile, in large deep skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add rice; cook, stirring, for 5 minutes.

Adding 1/2 cup (125 mL) of the stock at a time and stirring in Tomato Herb Seasoning (see recipe link in ingredients above) after 4 additions, simmer briskly, stirring constantly, just until each addition is absorbed and rice is tender but firm. Stir in cheese and butter.

Nutritional Information Per serving: about

cal 234 pro 7g total fat 9g sat. fat 3g
carb 31g fibre 1g chol 12mg sodium 594mg

% RDI:

calcium 12 iron 4 vit A 4 vit C 3
folate 4
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