• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Rice

    Published: May 14, 2017 · Modified: May 25, 2021 by joskitchenlarder · 20 Comments. · This post may contain affiliate links ·

    Sun-Dried Tomato Risotto with Asparagus

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Risotto with asparagus spears on a plate.

    Delicious Sun-Dried Tomato Risotto with Asparagus makes wonderful seasonal dinner ready in 30 minutes. You'll love this marriage of two distinct flavours. Keep it veggie or add some pan fried chorizo slices for that extra something!

    Plate with risotto, grater and pan with chorizo.

    This Sun-Dried Tomato Risotto with Asparagus is simply too good not to try. It marries two distinct flavours of sun-dried tomatoes and asparagus really well. Initially I thought that sun-dried tomatoes might be a bit overpowering and yes their flavour is definitely quite a dominant one. However, lovely chunks of asparagus thrown in definitely hold their own. Addition of lemon zest as garnish is pretty cleansing and helps to enjoy this dish as a whole.

    I hope I managed to paint quite a nice picture for you there and you'll want to try this lovely risotto for yourself!

    Risotto in a pan with lots of parmesan.

    Dietary Substitutes

    This dish contains fair bit of butter and parmesan. Even though not too good for the waistline, in my opinion they are essential ingredients for making risotto what it should be... Creamy and smooth loveliness on a plate.

    If you are vegetarian simply substitute parmesan for its veggie version.

    To cater for vegan diet I would recommend skipping butter altogether and using rapeseed oil alone and finishing the dish with vegan parmesan.

    For carnivores I have included slices of pan fried chorizo as optional addition/garnish. Feel free to go with it or not, it's entirely up to you.

    I love using homemade chicken stock in my risottos! If you are not vegetarian or vegan feel free to check out my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too). You will never look back!

    Risotto with asparagus on a plate.

    Can I make this risotto in my Instant Pot?

    Of course you can! I have been using my Instant Pot to make risottos for a while now and it works a treat! Check out my Instant Pot Fennel & Leek Risotto.

    1. You will still need to prepare your asparagus separately! You will also need to reduce the amount of stock to 1 litre (4 cups).
    2. Heat up oil and butter (if using) in your Instant Pot using sauté function (it should be set on High, 30min) and fry the onion and sun dried tomatoes until softened but not coloured approx. 5 min. Turn the pot off by pressing Keep Warm/Cancel button.
    3. Add rice and mix it in to coat it well in oil and butter.
    4. Pour in a little bit of stock at first to deglaze the bottom of the pot. Give it a good scrape with the wooden spoon to make sure nothing is stuck to the bottom. Add all of the remaining stock and stir well.
    5. Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to "Sealing". Set your Instant Pot to "Manual" on High setting for 7 min.
    6. When the time is up turn the pot off by pressing Keep Warm/Cancel button and move the black, steam releasing valve to "Venting" which will release the pressure straight away (QPR - Quick Pressure Release). Take care not to scald yourself with hot steam when moving the valve.
    7. Take off the lid and proceed as you would if cooking your risotto on the hob/stovetop. If there is fair amount of liquid you can turn on the sauté function back for a minute or two to get rid of some moisture.

    Plate with risotto, grater and pan with chorizo.

    Storing and reheating Sun-Dried Tomato Risotto

    If you happen to have any leftovers they can be cooled and kept in the fridge for up to 3 days. You will notice that risotto will thicken in the fridge. The best way to reheat it would be in a small pan to the hob/stovetop adding a little bit of stock to adjust consistency to similar when the risotto was first cooked.

    Risotto is not suitable for freezing.

    Plate with risotto, grater and pan with chorizo.
    Print Pin
    5 from 5 votes

    Sun-Dried Tomato Risotto with Asparagus

    Delicious Sun-Dried Tomato Risotto with Asparagus makes wonderful seasonal dinner ready in 30 minutes. You'll love this marriage of two distinct flavours. Keep it veggie or add some pan fried chorizo slices for that extra something!
    Course Dinner, Lunch, Main Course
    Cuisine American, British, International, Italian
    Keyword asparagus, risotto, sun-dried tomato risotto
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 505kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary
    • 1 tablespoon rapeseed oil or oil from sun-dried tomatoes
    • 25 g unsalted butter
    • 280 g asparagus (1 bunch)
    • 1.2 ltr hot veggie/chicken stock cube is fine (only 1 ltr/4 cups if using Instant Pot)
    • 1 onion finely diced
    • 8 sun-dried tomatoes in oil finely sliced
    • 300 g short grain risotto rice
    • 85 g freshly grated parmesan or vegetarian/vegan alternative

    To finish off

    • 15 g unsalted butter
    • salt and pepper
    • lemon zest to garnish
    • 100 g of pan fried chorizo slices optional extra for non veggies

    Instructions

    Hob/Stovetop

    • Prepare your asparagus by snapping off the woody ends and cook it in salted, boiling water for 2-3 minutes. Make sure it stays slightly al-dente. Cut into pieces, saving tips for final garnish.
    • Melt butter with oil in a pan and add chopped onion together with sliced sun-dried tomatoes. Cook until softened but not coloured, approx. 5 min.
    • Add the rice and mix to coat in oil and butter.
    • Slowly start adding your stock (ladle at a time) for approx 16-20 minutes or until all the liquid is absorbed. You want the rice to have slight bite to it. Season to taste.
    • Add chopped asparagus stalks and stir for couple minutes longer, then remove from the heat.
    • Add additional 15g of butter, freshly grated parmesan and stir until they melt.
    • Garnish with saved asparagus spears and lemon zest and perhaps some pan fried chorizo if you are a carnivore.
    • Enjoy.

    Instant Pot

    • You will need to prepare your asparagus separately as per above! You will also need to reduce the amount of stock to 1 litre (4 cups).
    • Heat up oil and butter (if using) in your Instant Pot using sauté function (it should be set on High, 30min) and fry the onion and sun dried tomatoes until softened but not coloured approx. 5 min. Turn the pot off by pressing Keep Warm/Cancel button.
    • Add rice and mix it in to coat it well in oil and butter. Pour in a little bit of stock at first to deglaze the bottom of the pot. Give it a good scrape with the wooden spoon to make sure nothing is stuck to the bottom. Add all of the remaining stock and stir well.
    • Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to “Sealing”. Set your Instant Pot to “Manual” on High setting for 7 min. When the time is up turn the pot off by pressing Keep Warm/Cancel button and move the black, steam releasing valve to “Venting” which will release the pressure straight away (QPR – Quick Pressure Release). Take care not to scald yourself with hot steam when moving the valve.
    • Take off the lid and proceed as you would if cooking your risotto on the hob/stovetop. If there is fair amount of liquid you can turn on the sauté function back for a minute or two to get rid of some moisture.

    Notes

    • Nutritional value is approximate, without optional chorizo garnish, per serving and should be treated as a guideline only. 
    • Not suitable for freezing. Any leftovers should be kept in the fridge for up to 3 days and reheated gently on the hob/stovetop with a bit of extra stock to loosen it up.

    Nutrition

    Nutrition Facts
    Sun-Dried Tomato Risotto with Asparagus
    Amount Per Serving
    Calories 505 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 9g45%
    Cholesterol 40mg13%
    Sodium 549mg23%
    Potassium 359mg10%
    Carbohydrates 67g22%
    Fiber 4g16%
    Sugar 3g3%
    Protein 15g30%
    Vitamin A 1040IU21%
    Vitamin C 12mg15%
    Calcium 262mg26%
    Iron 5.1mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published on 14 May 2017 and updated in May 2019 with updated recipe card and Instant Pot instructions plus more helpful info.

    Some more asparagus recipes you might enjoy

    Spring Pea and Asparagus Risotto (Vegan)

    Vegan Quiche with Asparagus

    Easy Oven Roasted Asparagus

    Warm Potato Asparagus Salad with Lentils

    Asparagus and Spinach Soup

    Spring Lemon and Dill Salmon Pasta with Asparagus and Peas

    Asparagus Puff Pastry Twists with Parma Ham & Pesto

    Pancetta Wrapped Asparagus Soldiers with Fried Egg

    If you are interested in some insight regarding growing your own asparagus, then you might want to pop in to lovely Midge's blog and have a little read. I learnt a lot. There are some more asparagus related recipes too Top tips for growing and cooking asparagus.

    MAKE SURE YOU STAY UP TO DATE WITH ALL THE LATEST RECIPES FROM JO’S KITCHEN LARDER

    Subscribe to our weekly newsletter




    Have you tried my Sun-Dried Tomato Risotto with Asparagus? Leave a comment at the bottom of this post, I love reading them!

    You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest

    Pin Sun-Dried Tomato Risotto with Asparagus For Later!

    Risotto with asparagus spears on a plate.

    Linkies

    Cook Blog Share hosted by Eb at Easy Peasy Foodie and Jacqui at Recipes Made Easy

    Simple and in Season hosted by Katie at Feeding Boys

    More Rice Recipes

    • Serving bowl with portion of beetroot risotto.
      Vegan Beetroot Risotto (Gluten-Free)
    • Part of a pan with risotto.
      Spring Pea and Asparagus Risotto (Vegan)
    • Bowlful of turmeric rice garnished with fresh coriander.
      Easy Turmeric Rice (Vegan, Gluten-Free)
    • Portion of risotto in a bowl with lemon wedge.
      Smoked Mackerel Risotto
    61 shares

    Reader Interactions

    Comments

      Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kelly Anthony says

      May 13, 2019 at 9:25 pm

      5 stars
      I really like your idea of adding some pan fried chorizo to this dish. I bet that adds some serious flavor to this already yummy dish.

      Reply
      • joskitchenlarder says

        May 14, 2019 at 8:27 am

        Thanks Kelly! 🙂 Chorizo works really well here. My boys always demand some on their portions and I do oblige 🙂

        Reply
    2. Noelle says

      May 13, 2019 at 8:25 pm

      5 stars
      This was the perfect comfort meal this evening as it got a little chilly! Thank you, will be making this one again!!

      Reply
      • joskitchenlarder says

        May 14, 2019 at 8:25 am

        Thank you for letting me know! I'm so pleased you liked it! 🙂

        Reply
    3. Matt Ivan says

      May 13, 2019 at 8:13 pm

      5 stars
      I’ve never made risotto but feel like I have to finally give it a try!

      Reply
      • joskitchenlarder says

        May 14, 2019 at 8:24 am

        I love risottos as they can be prepared with minimal ingredients so perfect when cupboards are bare before the weekly shop. Give it a go Matt, hopefully you will like it! 🙂

        Reply
    4. adriana says

      May 13, 2019 at 8:09 pm

      5 stars
      I have never prepared risotto but I love it you make it seem so easy to cook I will try your recipe and will be back to let you know how it went.

      Reply
      • joskitchenlarder says

        May 14, 2019 at 8:23 am

        Thanks Adriana! Look forward to hearing from you again once you've made it! I hope you like it!

        Reply
    5. Amy says

      May 13, 2019 at 8:04 pm

      I love risotto and had no idea you could make it in an Instant Pot. I'd definitely try this in the near future.

      Reply
      • joskitchenlarder says

        May 14, 2019 at 8:21 am

        Thanks Amy! 🙂 Instant Pot risotto is fab and it saves you all the stirring! 🙂

        Reply
    6. DANIELLE VEDMORE says

      June 05, 2017 at 10:10 pm

      I love asparargus! Looks delicious - I bet the chorizo would go lovely with it as well. Pinned,

      Reply
      • joskitchenlarder says

        June 06, 2017 at 8:15 am

        Thanks Danielle! Chorizo is my guilty pleasure and as entire family love it, we add it to a lot of things! It does work beautifully with this risotto. Thanks for stopping by. x

        Reply
    7. Katie Bryson says

      June 03, 2017 at 3:03 pm

      Ooooh yes the perfect comfort food for summer... LOVING this! I'd definitely be partial to a bit of chorizo with this too... yum! Thanks for joining us again for Simple and in Season.

      Reply
    8. Alison's Allspice says

      May 15, 2017 at 6:22 pm

      I love risotto that is packed with flavors like this one, and it's a wonderful use for spring time asparagus! Pinned for later, Thanks!

      Reply
      • joskitchenlarder says

        May 15, 2017 at 7:47 pm

        Thanks Alison! Really pleased you like the vibe of my risotto 🙂 Please come back and let me know if you decide to make it! 🙂

        Reply
    9. Eb Gargano | Easy Peasy Foodie says

      May 15, 2017 at 5:09 pm

      Ooh yum - I love the idea of this...sun dried tomatoes, chorizo and asparagus are 3 of my favourite things and I can just imagine how they would go well together in a risotto! Thanks for linking it up to #CookBlogShare 🙂 Eb x

      Reply
      • joskitchenlarder says

        May 15, 2017 at 7:41 pm

        Thanks Eb! Sun dried tomatoes and chorizo are my staples to the point that I never run out of them... 🙂 Added asparagus for seasonal good measure made lovely risotto indeed. Always a pleasure to be a part of #CookBlogShare 🙂 x

        Reply
    10. Midge @Peachicks' Bakery says

      May 15, 2017 at 3:52 pm

      Oooh another beautiful asparagus recipe! And risotto too - YUM! Definitely going to save this one for later - it has most of the Peachicks' favourite food groups in it (rice, sun dried tomatoes, asparagus & chorizo) so I know they would love this! And thank you for the mention too! Your soup also looks divine! #cookblogshare

      Reply
      • joskitchenlarder says

        May 15, 2017 at 7:36 pm

        Aw thank you lovely lady 🙂 Yes, asparagus saga continues! I really hope you like it if you decide to make it, we really enjoyed it! It was a pleasure to link to your post! As I mentioned in my comment I found it really insightful, I've learnt so much about asparagus as opposed to just how to cook it 🙂 x

        Reply

    Trackbacks

    1. Eat Explore Etc - Etc: Sunday Catch Up, 14th May - 20th May 2017 - Eat Explore Etc says:
      May 21, 2017 at 8:01 am

      […] Asparagus and Sun-Dried Tomato Risotto | Now it could be that Bavaria and it’s love of Spargel is getting to me, but this delicious looking risotto seems like a great way to make use of green asparagus! | Jo’s Kitchen Larder […]

      Reply

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Soda bread loaf on a board with bread knife and butter.
      Irish Soda Bread with Yogurt
    • Bread with couple slices cut off, butter, jam & knives.
      Easy Wholemeal Bread Recipe (No Knead)
    • Close up of a veggie sausage roll on a baking tray.
      Vegetarian Sausage Rolls Recipe
    • Banana flapjacks decorated with banana slices.
      Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2023 Jo's Kitchen Larder | All Rights Reserved