Sun Dried Tomato Risotto

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


200g brown rice
4-5 sun dried tomatoes
A good handful of spinach
500 mls boullion/stock
Goats cheese optional

This makes roughly about 2 portions, however this is an easy dish to do by eye so feel free to go wild with the measurements.

A simple and tasty recipe, great hot or cold: a sun dried tomato brown rice risotto. Yum!

Brown rice takes a little while to cook compared to white or risotto rice so before starting to add the flavour elements we cooked the rice on it's own for about 25 mins, this was 10 mins shy of the recommendation on our packet. Drain it and put it back in the pan ready to start adding the stock to it bit by bit and reducing it down.

At the beginning of this we added around 5 sun dried tomatoes chopped into palatable size pieces and cooked it all together with the stock to infuse the flavours. By adding them at the beginning you also rehydrate the tomatoes a little which stops them being so tough and chewy. Right towards the end of cooking add a good handful of spinach and stir through.

As a final flourish we added some chopped hard goats cheese on the top so it gets a little melty and really compliments the dish. When it comes to seasoning there are quite a lot of salty elements in here, the tomatoes, the bouillon, the goat's cheese, so no extra is really needed, we only added ground pepper to taste during cooking.

Serve on its own or with a rocket salad. Delicious!

An easy dish to adapt to whatever vegetables you have on the day, you can replace the tomatoes with roast butternut squash, add wine instead of some of the stock. This truly is an invitation to play with your food and find your own flavour combos that you love. Bon appetit!

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