Ingredients
Serves 4 to 6
In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
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Reviews (73)
Back to TopAs a fifteen year old boy, I can say that this recipe is relatively easy to make, but rather time consuming. It was worth it! I added about a cup more stock and a tad more parmesan, and used homemade chicken stock. I did not find it to be too salty like some other reviewers, but that maybe because of the stock I used. Overall, really creamy and satisfying!
Shaan_E
San Francisco, CA
12/3/2014
There is a time for risotto, rich, garlic, wine, tomato, saffron. Copious reggiano. That time is now... This recipe has been teaching me the secrets of risotto for 21 years! A wonderfully adaptable recipe I have made with leeks instead of onions, vermouth or cream sherry instead of white wine, the best tomato paste and saffron, or lovely seasonal mushrooms or artichokes. Maybe it's the type of rice, but mine does seem to need more stock, and is very much a steamy labour of love in the kitchen.
JaneJetson
Sydney, Australia
6/24/2013
I like sun-dried tomatoes and risotto, both, so went ahead with this recipe using chicken broth and wine and Parmesan, etc. I added some asparagus. Probably won`t be making it again as it was just too salty and seemed to lack a certain depth or ingredient(s). But the main issue was the salt...it gave my tongue salt-burn.
Anonymous
Seattle WA
2/14/2012
This is a good basic recipe. Based on the comments, I reviewed the standard risotto rice to liquid ratio in my Italian cookbook and found that 3-3.5 to 1 is correct. I stuck with that and found the amount of liquid to be fine. If you are expecting it to have the texture of regular rice, you would need more liquid, I guess. I used oil packed tomatoes and replaced the soaking liquid with 1/2 cup wine and 1/2 cup broth. I the added wine to the pan as the first round of liquid. I also, steeped some saffron in the broth while it was simmering. These modifications probably helped a lot!
Anonymous
Arlington, VA
6/11/2009
Not a bad risotto. I added asparagus and diced artichoke hearts. It adds more color to the dish and really completes the dish
jaygarvey
Jackson NJ
11/13/2008
Very tasty! Added the wine as others have suggested. Nice depth of flavor and texture. I served it with seared tuna and grilled zucchini. As with many risottos, this one tastes much more difficult than it is.
coffeegoat
Charleston, SC
9/29/2008
Very fast, easy and tasty. I used tomatoes packed in oil and vegetable broth with good effect.I've also made it with quinoa instead of rice and it was darn tasty.
maryrk
New York, NY
9/25/2008
This was very easy to make, tasty and fast. The recipe says not to use tomatoes packed in oil, but those were what I had and it works just fine.
maryrk
8/30/2008
Added a hunk of butter and feta to each serving and it was not bad. I have had more success in the past with a two-step method I picked up from Jamie Oliver's cookbooks, which tend to be tastier and more interesting flavor combinations than this one.
mllecait
7/15/2008
This is a very good, easy risotto recipe. Like a lot of the other reviewers, I had to use a lot more liquid than the recipe called for (an extra cup of broth and 1/2 cup of white wine) and it took significantly longer than 17 minutes to cook, but it was the end result was delicious and satisfying. I added a cup of sliced crimini mushrooms.
arianell
Phoenix, AZ
4/24/2008
I made this recipe for the first time this week and it was simple and delicious. Although I did find that the risotto was too al dente with the recommended amount of liquid, I simply added about a cup more of water. The flavor was wonderful and the risotto texture was perfect. It was also a beautiful saffron color. If your risotto comes out brown, you may want to check on the quality of your sun-dried tomatoes. I will definitely be making this dish again!
KarenM4
Falls Church, VA
3/13/2007
This was alright. I followed the advice and added wine + broth. The dish has a lot of flavor but the appearance leaves something to be desired. The tomatoes color the whole thing brown. My husband exclaimed "it tastes good, but it looks like something pooped on my plate!". Hmm, not exactly what I was hoping for.
littlelambie
2/14/2007
Nice basic risotto recipe. It needs much more liquid as other reviewers have noted - I used dry white wine and a mixture of vegetable and chicken stock. I also doubled the tomatoes (well, I like them!) and used the ones bottled in oil rather than dried, using a little of the oil to cook the onion and garlic. Plus I always use loads of Parmesan!
Anonymous
London, England
3/27/2006
This did not work for us and we had high hopes as we love sun dried tomatoes and risotto. Just a bland, mushy mess and we generally do risotto very well.
kmill
minnesota
5/11/2005
Really good recipe. We did doctor it like some reviewers mentioned. Instead of water we used 1/2 broth & 1/2 wine. At the end we also added 1T butter to add a little richness. Will definitely make again.
Anonymous
Naperville, IL
2/13/2005
