Sun-Dried Tomato, Olive and Artichoke Risotto
Creamy stovetop risotto layered with savory sun-dried tomatoes, briny kalamata olives and tender artichoke hearts, finished with lemon, Parmesan and fresh basil.
- Prep
- 20 min
- Cook
- 30 min
- Wait
- 2 min
- Total
- 52 min
- Makes
- 4 main-course servings (about 5 cups / 1.2 L total)
Steps
Before you start
- Risotto needs near-constant attention for about 25 minutes, so have every ingredient chopped and measured before you light the burner.
- Heat the broth in a saucepan and keep it at a bare simmer the whole time; adding cold broth stalls the cooking and makes the rice gummy.
- Drain the artichokes well and pat them very dry so they don't water down the risotto.
- Do not rinse the arborio rice; the surface starch is what makes the risotto creamy.
Heat the broth
- Pour the broth into a medium saucepan and bring to a gentle simmer over medium heat.
- Reduce to low and keep it hot and covered while you cook the risotto.
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Ready when: Small bubbles break at the edges and steam rises
Tip: Hot broth keeps the rice cooking at a steady pace; cold broth makes the texture uneven.
Sauté the onion
- Set a large, wide sauté pan over medium heat.
- Add the olive oil and 1 tablespoon of the butter.
- When the butter melts and foams, add the onion and a pinch of salt.
- Cook, stirring often, for 4–5 minutes.
- Add the garlic and cook 30 seconds more.
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Ready when: Onion is soft and translucent with no browning; garlic smells fragrant
Tip: If the onion or garlic browns, lower the heat; browned bits turn bitter in a pale risotto.
Toast the rice
- Add the rice and stir constantly for 2 minutes so every grain is coated in fat and heated through.
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Ready when: Edges of the grains turn translucent while the centers stay chalky white, and the rice smells nutty
Add the wine
- Pour in the wine and stir continuously.
- Let it bubble until almost completely absorbed and the sharp alcohol smell fades.
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Ready when: Pan looks nearly dry when you drag the spoon across the bottom
Add broth gradually
- Add 1 ladleful (about ½ cup / 120 ml) of hot broth and the sun-dried tomatoes.
- Stir often, keeping the mixture at a lively simmer.
- When the liquid is mostly absorbed, add another ladleful.
- Continue for about 15 minutes, using about 4½ cups (1.1 L) of broth in total.
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Ready when: A spoon dragged through the rice leaves a trail that slowly closes; the rice is tender outside and still firm in the center
Tip: Stir often but not frantically. If the rice sticks, lower the heat slightly.
Add artichokes and olives
- Stir in the artichokes and olives.
- Keep adding broth a ladleful at a time for another 6–8 minutes, stirring often, until the rice is al dente (tender with a slight bite in the very center).
- You may not need all the broth, or you may need a splash of hot water.
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Ready when: Rice is creamy and loose, like thick porridge, and a grain bitten in half has no chalky white dot
Tip: Add the artichokes late so they stay in pieces instead of falling apart.
Finish with butter and cheese
- Remove the pan from the heat.
- Vigorously stir in the 2 tablespoons cold cubed butter, the Parmesan, lemon zest and lemon juice until glossy and creamy.
- Taste and season with salt and pepper; the olives, tomatoes and cheese are salty, so add salt carefully.
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Ready when: Risotto flows slowly into a flat, creamy pool when the pan is tilted
Tip: If it seems stiff, stir in a splash of hot broth to loosen it.
Rest and serve
- Cover the pan and let it rest for 2 minutes so the rice settles into its final creamy texture.
- Fold in most of the basil, then spoon into warm shallow bowls.
- Top with the remaining basil and extra Parmesan.
- Serve immediately.
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Ready when: Risotto is thick but still spreads easily in the bowl
Tip: Risotto firms up quickly as it cools, so serve right away.
Good to know
Tips
- Use a wide pan so the rice cooks in a thin layer and releases starch evenly.
- Taste the rice from about minute 15 of the broth additions; cooking time varies by pan and rice brand.
- Dry the artichokes thoroughly; excess moisture dilutes the risotto and mutes their flavor.
- Finish off the heat with cold butter and cheese for the creamiest, glossiest texture.
Make ahead
"Par-cook the risotto up to the 12-minute mark (about two-thirds done), spread it on a rimmed baking sheet to cool, and refrigerate for up to 1 day. To finish, return it to the pan with hot broth and continue from the artichoke step."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: airtight container for up to 3 days. Freezer: not recommended, as the rice turns mushy. Reheat in a pan over medium-low heat with a splash of broth or water, stirring until creamy and hot, about 5 minutes. Stir in fresh basil after reheating."
Substitutions
- dry white wine, such as pinot grigio or sauvignon blanc → additional vegetable broth plus 1 tablespoon white wine vinegar or lemon juice. Gives similar acidity without alcohol.
- Parmesan cheese → Pecorino Romano or a vegetarian hard Italian-style cheese. Pecorino is saltier, so season more lightly. Check labels if you need to avoid animal rennet.
- arborio rice → carnaroli or vialone nano rice. Same quantity and method; carnaroli is slightly more forgiving.
- unsalted butter → extra-virgin olive oil. Use the same total amount for a dairy-free version, and omit the Parmesan or use a plant-based alternative.