Sun-Dried Tomato Risotto with Basil and Pine Nuts

The tomatoes carry the flavor in this easy risotto. But if you’re a cook who keeps truffle, hazelnut, pine nut, or another gourmet oil on hand, now’s the time to use it!

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. olive oil
  • 1 medium yellow onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1½ cups uncooked Arborio rice
  • 5 cups vegetable broth
  • ⅓ cup sliced sun-dried tomatoes
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. Smart Balance Buttery Spread
  • 2 Tbsp. grated Parmesan cheese
  • ¼ cup chopped pine nuts
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper


  • In a large skillet, heat olive oil over medium heat and add onion and garlic. Cook 2–3 minutes. Add rice and toast 1 minute, stirring constantly.
  • Add ¾ cup vegetable broth and stir to combine. When most of the liquid has been absorbed, add another ½ cup, stirring constantly. Continue adding broth ½ cup at a time until rice is cooked, about 20 minutes.
  • Add another ½ cup broth, tomatoes, spinach, and basil and reduce heat to low. Stir to combine well. Heat 3–4 minutes until tomatoes are soft and spinach is wilted.
  • Stir in spread, Parmesan cheese, and pine nuts. Season with salt and pepper.
  • Allow to cool slightly. Risotto will thicken a bit as it cools.