Black Garlic & Sundried Tomato Risotto

Rich, creamy black garlic and sundried tomato risotto. Black garlic is made by ageing regular white garlic, which gives it a delicious sweet and savoury taste. The keys to a perfect risotto: gradual absorption and constant stirring; it’s what releases the creamy starches from the rice. So yes, this dish needs your undivided attention, but only for 25 to 30 mins. You might even find the stirring therapeutic!

  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Rice and Risotto, Vegetarian


  • 1.5 litre good-quality chicken or vegetable stock
  • 4 tbsps extra-virgin olive oil
  • 1 sweet onion, finely chopped
  • 6 black garlic cloves, smashed
  • 500 g carnaroli or arborio rice
  • 150 ml dry white wine
  • 4 tbsps sundried tomato pesto
  • 85 g grated Grana Padano or Parmigiano Reggiano
  • 45 g unsalted butter, cut into small cubes
  • small handful of fresh flat-leaf parsley, finely chopped


  1. Bring the stock to a simmer in a medium saucepan over high heat. Reduce the heat to low and cover; you want to keep the stock warm over very low heat.
  2. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, around 5 minutes.
  3. Add the black garlic, breaking it apart with a wooden spoon. Add the rice, season with sea salt and freshly-ground black pepper and cook, stirring constantly, for 2 minutes.
  4. Add the wine and cook, stirring often, until the pan is almost dry, 1 to 2 mins.
  5. Add one ladleful of the stock and cook, stirring almost constantly, until the stock is fully absorbed. Add another ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed. Repeat this process until the rice is cooked; it should be tender but with a slight bite. The whole process should take around 25 to 30 mins. If you run out of stock before the rice is cooked, add one ladleful of hot water at a time, stirring frequently until absorbed, until the rice is cooked to your liking.
  6. Remove the saucepan from the heat. Add the sundried tomato pesto, cheese, butter cubes and parsley and stir well to combine. Cover the saucepan and allow the risotto to sit for 3 minutes before serving. You might be tempted to skip this step but don’t! This is when the risotto becomes deliciously creamy.
  7. Taste and season with salt and freshly-ground black pepper, if necessary. Enjoy!