Sun-Dried Tomato Spinach Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
