Tricolore Risotto

    45 min

    This risotto contains ingredients that resemble the Italian flag - green, white and red. Green from the basil, white from the cheese and rice and red from the sun-dried tomatoes. It's a deliciously rich and flavoursome risotto, that takes just over 30 minutes to cook.

    157 people made this

    Serves: 6 

    • 1.3 litres vegetable stock
    • 35g oil-packed sun-dried tomatoes
    • 1 onion, chopped
    • 400g Arborio risotto rice
    • 110g mozzarella cheese, grated
    • 80g Parmesan cheese, grated
    • 4 tablespoons chopped fresh basil
    • salt and pepper to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
    2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
    3. Add rice to the frying pan and stir until white spots appear in the centre of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
    4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, salt and pepper. Mix well and serve.

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    Reviews in English (118)


    This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I love the idea of using the oil from the sundried tomatoes to saute the onions and garlic. I reduced the cheese to 1 cup and used asiago instead of parmesan or mozzarella. I will definetly make this again maybe adding some kalamata olives or artichokes at the end. I think feta cheese would be really good too. I served it with grilled asparagus and marinated pork tenderloin.  -  09 Apr 2007  (Review from Allrecipes US | Canada)


    We loved this-served it with Feta Chicken and it was a smash.  -  08 Oct 2002  (Review from Allrecipes US | Canada)


    We really liked this recipe, but made the following changes: 1. Added chicken (I wanted to make this a main dish) 2. Used gorgonzola instead of mozzarella cheese I will definitely use this recipe again as a main or side dish!  -  13 Nov 2002  (Review from Allrecipes US | Canada)