Smooth and creamy, this Bottles & Cans risotto is so easy to make that it will take away all your fears about how tricky risottos can be. You need to do a bit of stirring, but not until the end. You will need to make sure you prepare all the ingredients before you start. You will have enough of the dried tomatoes and artichokes to make this twice over; they will keep for a while in the fridge, but do check the jars for specific information.



  1. 1 white onion, sliced

  2. 1 clove of garlic, crushed

  3. 2 tablespoons of oil from the jar of sun dried tomatoes

  4. 20g of butter

  5. 200g mushrooms, sliced

  6. 300g risotto rice

  7. 500ml hot white wine stock

  8. 500ml white wine

  9. 1/2 a jar of sun dried tomatoes in oil, drained and chopped

  10. 1/2 a jar of sun dried artichoke hearts in oil, drained and chopped

  11. 50g grated parmesan

  12. Fresh basil leaves

  13. Salt and pepper to taste

Sun Dried Vegetable and White Wine Risotto


  1. Heat the oil and the butter in a medium sized non stick pan.

  2. Add the onions, garlic and mushrooms and cook until translucent.

  3. Add the rice and stir thoroughly to ensure the grains are coated in oil.

  4. Add the hot stock and half of the white wine and bring to the boil.

  5. Reduce the heat and simmer for 8-10 minutes stirring frequently.

  6. Add the remaining vegetables and wine.

  7. Stir constantly for 5 minutes - check the vegetables are heated through and the rice is tender with a slight bite.

  8. Remove from the heat and stir in the parmesan.

  9. Season with black pepper, cover the pan and leave for 5 minutes.

  10.  Serve with a garnish of fresh basil and have a bowl of extra parmesan for your guests.

Serves: 4

Preparation Time - 10 minutes

Cooking Time - 20 minutes