Risotto might sound fancy, but I promise this creamy garlic risotto with sun-dried tomatoes is simple enough for a cozy weeknight dinner and it’s always a hit with the family. Bold garlic flavor, savory sun-dried tomatoes, and creamy Parmesan come together in a comforting, restaurant-quality dish right from your own kitchen. The best part? It’s customizable whether you eat vegan or not.

I’ve made this risotto more times than I can count, and every time, it’s met with happy faces at the dinner table. It’s rich, aromatic, and packed with flavor without being fussy. Once you make risotto from scratch, you’ll realize just how doable it is and totally worth the stirring!

creamy garlic risotto with sun dried tomato's

Why You’ll Love Creamy Garlic Risotto with Sun-Dried Tomatoes

If you’re a garlic lover, this dish is a dream. The garlic is gently sautéed to mellow and sweeten, infusing the entire risotto with its irresistible flavor. The sun-dried tomatoes add a rich, tangy depth, while the Parmesan gives it that perfect creamy finish. It’s one of those dishes that feels both comforting and elevated ideal for a family dinner or even a dinner party. Plus, you can easily make it vegetarian or vegan!

Simple Ingredients

These pantry staples come together to create bold, rich flavor in every bite.

Arborio rice: This short-grain rice is the key to that creamy, classic risotto texture.
Chicken broth (vegan or regular): Flavorful broth is slowly absorbed by the rice, building depth and richness.
Shallot: Adds a subtle, mellow onion flavor without overpowering the dish.
Garlic: The star of the show use fresh garlic for the most aroma and taste.
Mixed herbs: A blend of herbs brings freshness and balance to the creamy base.
Sun-dried tomatoes
These provide a tangy, chewy burst of umami in every bite.
White wine: A splash of wine deglazes the pan and adds brightness.
Butter: Adds richness and helps sauté the aromatics to perfection.
Parmesan (or vegan alternative)
Melts in at the end for a creamy, cheesy finish.
Salt & pepper: Essential to bring all the flavors together.

Recipe Details

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

What Is Needed

1 ½ cups Arborio rice
4–5 cups vegan or regular chicken broth
1 shallot, minced
8 garlic cloves, minced
⅓ cup mixed herbs
⅓ cup chopped sun-dried tomatoes
⅓ cup white wine
2 tbsp butter
1 cup Parmesan (or vegan parm)
Salt & pepper to taste

Instructions

In a medium saucepan, melt the butter over medium heat. Add the minced shallot and garlic and sauté until soft and fragrant, about 2–3 minutes.
Stir in the Arborio rice and toast for 2 minutes, letting it absorb the butter and aromatics.
Pour in the white wine and stir until it has mostly evaporated.
Begin adding the broth ½ cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
Once the rice is creamy and tender (about 25–30 minutes), stir in the sun-dried tomatoes, mixed herbs, and Parmesan.
Taste and season with salt and pepper as needed.
Serve warm with an extra sprinkle of cheese or herbs on top.

Top Tips

Use warm broth: Keep your broth warm on a separate burner so it doesn’t cool down the risotto as you add it.
Stir often, not constantly: You don’t need to stir nonstop, but frequent stirring helps release the rice’s starch and makes it creamy.
Taste as you go: Especially near the end check for doneness and seasoning!
Chop ingredients small: Especially the sun-dried tomatoes and shallot so they melt right into the risotto.
Add veggies for picky eaters: Sneak in finely chopped spinach or mushrooms they blend right in with the creamy base.

Recipe Variations

Add roasted mushrooms for extra umami.
Swap the wine with lemon juice and extra broth for a kid-friendly version.
Add grilled chicken or shrimp for protein.
Make it spicy with a pinch of red pepper flakes.
Use cashew cream and vegan parm for a fully dairy-free version.

Recommended Equipment

Medium saucepan
Wooden spoon or silicone spatula
Ladle for broth
Measuring cups & spoons
Cheese grater
Sharp knife & cutting board

Make Ahead Tips

Risotto is best fresh, but you can prep the garlic, shallots, and herbs ahead of time and store them in airtight containers to make things move faster at dinner.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of broth or water to bring back the creaminess. Avoid microwaving if possible it can dry out the risotto.

What to Serve With This Recipe

This risotto pairs beautifully with:

A crisp green salad
Roasted asparagus or broccoli
Garlic bread or a crusty baguette
Grilled chicken or shrimp if you want to bulk it up

What You Need to Know About This Recipe

Risotto is a traditional Northern Italian dish made with short-grain rice and cooked slowly by adding broth in stages. What makes this garlic version so special is the depth of flavor built from the very beginning by toasting the rice with garlic and shallots, and finishing with sun-dried tomatoes for a bright contrast. While risotto has a reputation for being fussy, once you make it once or twice, you’ll see how forgiving and customizable it really is.

Check out my easy rice cooker risotto recipes!