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Baked Sundried Tomato Risotto

A delicious and light, baked risotto with a myriad of flavors from artichokes, olives and sundried tomatoes. This would make a lovely main dish or even a side one.

Do you happen to have a friend or two that you’ve gone for years without seeing or talking to because y’all moved away from each other? As this holiday season comes around, I cannot help reflecting on some of those friends. The distance that once was physical transcends into something more than that and the calls and texts keep getting fewer as time goes by. Until, one day, y’all find yourselves sitting across a table from each other! Say what!

This past weekend, I sat across the table from a friend I hadn’t sat down and eaten with in more than 14 years. And, as lunch turned into dinner, I began to realize that other than some grey hairs and wrinkles – nothing has changed between us. The conversation carried on without any hostility, or pretense, or judgement, just the same camaraderie and playfulness that I thought had been lost. While our children have grown and so have our laugh lines, the distance and space that had existed between us seemed inconsequential as we picked up right where we left off – only we both had trouble remembering exactly where that was!

Artichoke Olive Sundried Tomato Baked Risotto

As we sat and lingered for hours over meals, and desserts and coffees, I was so glad that each of the meals we enjoyed were light and I realized that those are the kind of meals I want to linger over with family and friends this holiday season. As Italian was always a favorite with my friend, I went with a slightly adapted take on a traditional North Italian dish by making a Baked Sundried Tomato Risotto made with Colavita Arboria Rice flavored with Colavita artichokes, sundried tomatoes and green olives married together with Colavita Garlic Olive Oil. All those flavors coming together is like the sun coming out after 3 weeks of rain!

[Tweet “Baked Sundried Tomato Risotto & Chocolate Bean Cheesecake #JoinTheTable #Perugina @perugina @colavitaoliveoil @colavitaevoo @RunninSrilankan “]

Artichoke Olive Sundried Tomato Baked Risotto

Artichoke, Olive & Sundried Tomato Baked Risotto Roasted Brussels Sprouts and Broccoli Chocolate Bean "Cheese"cakes

Yield: 6 -8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A delicious and light, baked risotto with a myriad of flavors from artichokes, olives and sundried tomatoes. This would make a lovely main dish or even a side one.


  • 2 tbspns Colavita Garlic Olive Oil
  • 1/2 red onion chopped
  • 3 cloves garlic chopped
  • 3 Colavita artichoke hearts
  • 3 Colavita Olives
  • 2 pieces sundried tomato chopped
  • 1 cup Colavita Arboria Rice
  • 2 cups Vegetable stock
  • 1 1/2 cup brussels sprouts
  • 1 1/2 cup broccoli
  • 1/4 cup Colavita Hot pepper oil
  • 1 can cannellini beans - drained and rinsed
  • 2 eggs
  • 1/4 cup Greek Yogurt
  • 6 Squares Perugina Orange Dark Chocolate melted
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla
  • Toppings: 4 Perugina White Chocolate Chopped up and 2 each mini Perugina chocolates chopped


  1. Preheat oven to 375 degrees
  2. In a skillet over medium heat, add olive oil, then add onion, and garlic and saute for about 10 minutes, stirring frequently.
  3. Add in the rest of the ingredients - including the rice and vegetable stock
  4. And transfer skillet to oven and let risotto bake for 20 minutes
  5. Thoroughly mix Brussels sprouts and broccoli with olive oil and bake for 20 minutes
  6. Preheat oven to 375 (can be baked along with the risotto)
  7. Place ALL the ingredients in a blender and blender and pulse till mixture is smooth
  8. Divide between 4 oven safe bowls and bake for 25 minutes
  9. Let cool
  10. Top with rest of Perugina Chocolates and enjoy

Did you make this recipe?

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Family-owned Colavita®, is well known for their authentic Italian olive oils and specialty products, including durum wheat semolina pasta, a full selection of balsamic and wine vinegars, traditional and organic pasta sauces, and olive-canola blended oils, are the ingredients of choice for chefs in home, restaurant, and professional kitchens. Colavita® has also received awards from Fine Cooking, Cook’s Illustrated and Men’s Health and has also made an appearance on the Dr. Oz show. Colavita® also happens to be the US distributor of Perugina high quality chocolate bars, pralines, hard candy, panettone and Baci (Perugina’s most famous confection).
By the Way, each Bacio is hugged by a note that reflects sentiments of love, affection and friendship.

Interested on finding out more about Colavita? Then please check them out on FacebookTwitter Instagram
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Saturday 14th of November 2015

That's awesome that you got to see your friend after 14 years--I love friendships where you can pick up right where you left off! <3

I haven't eaten dinner yet, and now I'm so, so hungry. These both look so amazing! *-*!!! I haven't had risotto in years!

Anu-My Ginger Garlic Kitchen

Friday 13th of November 2015

So glad that met your friend after 14 years. And this sounds and looks like a droolicious dinner menu, Shashi. Would love to try baked risotto.

Ben Maclain|Havocinthekitchen

Thursday 12th of November 2015

What a delicious dinner, Shashi! I I've never had baked risotto, but that sounds great! Honestly, I'm not a huge fan of beens-based desserts, but these cheese bowl look lovely so I would give them a try. And the most important thing. I haven't been on this blog for a week or so. Is it long enough? Did I deserve the similar meal?:)

Tandy | Lavender and Lime

Wednesday 11th of November 2015

Baked risotto is my new favourite for sure :)


Wednesday 11th of November 2015

I often use Colavita EVOO -- good stuff! And it's always fun catching up with old friends, isn't it? Sounds like a wonderful time. Certainly the food all looks great!


Wednesday 11th of November 2015

Thanks so much KR - You sure are right Colavita is some good stuff!

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