Sun-Dried Tomato Spinach Risotto Recipe

Introduction

This Sun-Dried Tomato Spinach Risotto is a creamy, flavorful dish perfect for a comforting meal. Packed with vibrant sun-dried tomatoes and fresh spinach, it’s both hearty and fresh. A great way to impress without too much fuss.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, roughly chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Step 1: In a medium saucepan, pour in the vegetable broth and bring it to a gentle simmer over medium heat. Keep it on low heat while you prepare the rest of the ingredients.
2. Step 2: In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
3. Step 3: Add the Arborio rice to the skillet, stirring to coat each grain with oil. Cook for 2-3 minutes, stirring frequently. If using white wine, pour it in now and stir until mostly absorbed.
4. Step 4: Begin adding the warm vegetable broth one ladleful at a time, stirring gently and allowing the rice to absorb the broth before adding more. Continue this for about 18-20 minutes until the rice is al dente and has absorbed most of the liquid. Add the chopped sun-dried tomatoes after about 15 minutes.
5. Step 5: When the rice is nearly done, stir in the chopped spinach and let it wilt for 2-3 minutes. Remove from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
6. Step 6: Spoon the risotto into bowls or onto plates. Garnish with fresh basil leaves if desired. Enjoy warm!

Tips & Variations

• For a richer flavor, use homemade vegetable broth or add a splash of cream at the end.
• If you prefer, substitute fresh spinach with kale or arugula for a different green.
• Omit the white wine if you want to keep the dish alcohol-free; just replace it with extra broth.
• Try adding toasted pine nuts or walnuts on top for extra texture and flavor.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stove while stirring to restore the creamy texture. Avoid reheating in a microwave without adding liquid as it can dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used if you prefer a non-vegetarian option. It will add a different depth of flavor but works well with this recipe.

How do I know when the risotto is done?

The risotto is done when the rice is tender but still slightly firm to the bite (al dente) and has absorbed most of the broth, resulting in a creamy consistency.

Sun-Dried Tomato Spinach Risotto Recipe

Print Recipe

★★★★★

5 from 105 reviews

A creamy and flavorful Sun-Dried Tomato Spinach Risotto made with Arborio rice simmered in vegetable broth, enriched with sun-dried tomatoes, fresh spinach, and Parmesan cheese. This comforting vegetarian dish features a perfect balance of savory garlic, onions, and a hint of white wine, garnished with fresh basil for an aromatic finish.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, roughly chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Prepare the broth: In a medium saucepan, bring the vegetable broth to a gentle simmer over medium heat. Reduce heat to low and keep warm throughout the cooking process.
2. Sauté aromatics: Heat olive oil in a large heavy-bottomed skillet or saucepan over medium heat. Add finely chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 1-2 minutes being careful not to burn it.
3. Toast the rice: Add the Arborio rice to the skillet, stirring to coat each grain with the oil and aromatics. Cook for 2-3 minutes, stirring frequently to lightly toast the rice. If using, pour in the white wine now and stir until it is mostly absorbed by the rice.
4. Cook the risotto: Begin adding the warm vegetable broth one ladleful at a time, stirring gently and allowing the rice to absorb the liquid before adding more. Continue this gradual addition and stirring for about 18-20 minutes until the rice is al dente and creamy. Add the chopped sun-dried tomatoes after about 15 minutes of cooking.
5. Add the spinach and finish: When the rice is nearly done, stir in the chopped spinach and let it wilt for 2-3 minutes. Remove the skillet from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve: Spoon the risotto into bowls or plates and garnish with fresh basil leaves if desired. Serve warm and enjoy.

Notes

• Using warm broth helps cook the rice evenly and speeds up the absorption process.
• You can omit the white wine or substitute with additional broth if preferred.
• For a vegan option, omit butter and Parmesan or replace Parmesan with vegan cheese.
• Stirring continuously helps release the starch from the rice, creating a creamy texture.
• Use a heavy-bottomed pan for even heat distribution.

Keywords: sun-dried tomato risotto, spinach risotto, vegetarian Italian recipe, creamy risotto, Arborio rice dish, easy risotto recipe