Sun-Dried Tomato and Spinach Risotto

A bright, comforting risotto that balances tangy sun-dried tomatoes with tender spinach — creamy, simple, and perfect for a weeknight that feels a little special. This version uses 1 cup Arborio rice and vegetable broth to keep it vegetarian-friendly, finishing with Parmesan for richness. If you like creamy, spinach-forward dishes, you might also enjoy Creamy Gnocchi with Spinach and Feta for another cozy option.

Why you’ll love this dish

Sun-dried Tomato and Spinach Risotto is comfort food that looks and tastes like you spent more time than you did. It’s quick enough for a weeknight but elegant enough for guests. The sun-dried tomatoes add a concentrated umami punch while the spinach gives freshness and color.

“A perfect midweek risotto—creamy without being heavy, and the sun-dried tomatoes bring a lovely depth.” — home cook review

Reasons to try it:

• Budget-friendly: Arborio rice and pantry staples make this economical.
• Fast-ish: Ready in about 25–30 minutes from start to finish.
• Crowd-pleasing: Vegetarian, adaptable for vegans or for adding protein.
• Visual appeal: Bright flecks of red and green make a simple plate pop.

Step-by-step overview

This risotto follows classic technique with a short ingredient list. First, warm the broth so it won’t shock the rice. Sauté onions and garlic, toast the Arborio briefly to release starch, then add warm broth one ladle at a time while stirring. When the rice is al dente (usually 15–20 minutes), fold in chopped sun-dried tomatoes and fresh spinach so they wilt into the rice. Finish off the heat and stir in grated Parmesan for creaminess and seasoning.

Timing snapshot:

• Prep: 5–10 minutes (chop tomatoes, dice onion, measure broth)
• Cook: 20–25 minutes
• Total: ~30–35 minutes

What you’ll need

• 1 cup Arborio rice — short-grain rice that releases starch to make risotto creamy. Do not substitute long-grain rice.
• 4 cups vegetable broth, kept warm — can use low-sodium if you plan to salt later.
• 1/2 cup sun-dried tomatoes, chopped — packed in oil or dry; see notes below.
• 2 cups fresh spinach — baby spinach works well.
• 1 small onion, diced — yellow or sweet onion.
• 2 cloves garlic, minced.
• 1/2 cup Parmesan cheese, grated — add more to taste.
• 2 tablespoons olive oil — or 1 tbsp olive oil + 1 tbsp butter for richness.
• Salt and pepper to taste.

Ingredient notes/substitutions:

• For a vegan version, swap Parmesan for nutritional yeast or a vegan parmesan and use extra olive oil or a tablespoon of vegan butter.
• If using dry sun-dried tomatoes, rehydrate in hot water for 10 minutes before chopping.
• Low-sodium broth allows better control of final saltiness.

Step-by-step instructions

1. Heat the vegetable broth in a saucepan and keep it warm on low. Warm broth helps the rice cook evenly.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes. Add garlic and cook 30–45 seconds until fragrant.
3. Stir in the Arborio rice and cook 1–2 minutes, stirring, until the edges look slightly translucent and the rice is lightly toasted.
4. Add one ladle (about 1/2–3/4 cup) of warm vegetable broth to the rice. Stir frequently and let the rice absorb most of the liquid before adding the next ladle.
5. Continue adding broth, ladle by ladle, stirring often. After about 15–20 minutes the rice should be al dente — tender with a slight bite. You may not need all 4 cups, or you may need a splash more.
6. When the rice is nearly done, stir in the chopped sun-dried tomatoes and the fresh spinach. Cook until the spinach has just wilted and the tomatoes are warmed through, about 1–2 minutes.
7. Remove the skillet from heat. Stir in the grated Parmesan until melted and integrated. Taste and season with salt and pepper.
8. Serve warm, spooned into shallow bowls. Enjoy immediately — risotto is best fresh.

Best ways to enjoy it

• Pair with a crisp white wine like Pinot Grigio or a light-bodied Sauvignon Blanc to cut through the richness.
• Add a protein: grilled shrimp, sliced chicken breast, or a seared halloumi work nicely.
• Garnish with extra Parmesan, a drizzle of good olive oil, or toasted pine nuts for crunch.
• For dessert after this savory course, a caramel-forward treat such as Butterscotch Randy makes for a cozy finish that contrasts the savory tang of the risotto.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature no more than 2 hours after cooking.
• Freezer: Risotto can be frozen for up to 1 month. Portion into freezer-safe containers and label with date.
• Reheating: Gently reheat on the stovetop over low heat with a splash of broth or water to loosen the rice and restore creaminess. Microwave reheats benefit from stirring and a splash of liquid. Reheat to at least 165°F (74°C) for food safety.
• Note: Texture changes after refrigeration; risotto firms up but regains creaminess when re-warmed with liquid.

Pro chef tips

• Keep the broth hot — cold broth slows cooking and can make the rice gummy.
• Stir often but don’t whisk constantly; gentle, frequent stirring helps release starch and create creaminess without breaking grains.
• Toast the rice briefly to deepen flavor, but don’t brown it.
• Taste for doneness rather than relying strictly on time. Al dente means a slight bite at the center.
• If using oil-packed sun-dried tomatoes, reserve a teaspoon of the flavored oil to finish the risotto for extra depth.
• Finish off-heat when adding Parmesan to avoid graininess; heat will melt the cheese into a silky texture.

Creative twists

• Add protein: Stir in sautéed mushrooms, sliced sausage, or pan-seared scallops.
• Citrus brightness: Finish with a little lemon zest and squeeze of juice to brighten the dish.
• Swap greens: Use arugula or Swiss chard instead of spinach for different textures and flavors.
• Vegan version: Replace Parmesan with nutritional yeast and finish with a swirl of olive oil or cashew cream.
• Mediterranean spin: Add a spoonful of pesto and a few kalamata olives for a bold variation.

Common questions

Q: How long does this risotto take to cook from start to finish?
A: Plan on about 30–35 minutes total — 5–10 minutes prep and 20–25 minutes active cooking. Most of the time is hands-on while you ladle broth.

Q: Can I use regular long-grain rice instead of Arborio?
A: No. Arborio (or any short-grain risotto rice like Carnaroli or Vialone Nano) releases starch to make the creamy texture. Long-grain rice will not produce the same result.

Q: Can I make this ahead for a dinner party?
A: You can partially cook the risotto (about 80% done), chill, and finish it just before serving by reheating with warm broth and stirring in the final ingredients. Fully cooked risotto reheated will never be exactly the same as freshly made but will still be tasty if loosened with broth.

Q: How do I make this vegan without losing creaminess?
A: Use a vegan Parmesan or nutritional yeast for savory depth and add a tablespoon of cashew cream or extra olive oil at the end. Warm vegetable broth and vigorous stirring help the rice stay creamy.

Q: Which sun-dried tomatoes are best—oil-packed or dry?
A: Oil-packed are more forgiving and add extra flavor; dry-packed are more concentrated and should be rehydrated. Either works — adjust oil/butter and seasoning accordingly.

If you want substitution ideas, troubleshooting, or a printable shopping list for this risotto, tell me which dietary preference you have and I’ll tailor it.

Sun-Dried Tomato and Spinach Risotto

A bright, comforting risotto that balances tangy sun-dried tomatoes with tender spinach — creamy, simple, and perfect for a weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1 cup Arborio rice Short-grain rice that releases starch to make risotto creamy.
• 4 cups vegetable broth, kept warm Can use low-sodium if planning to salt later.
• 1/2 cup sun-dried tomatoes, chopped Packed in oil or dry; if using dry, rehydrate in hot water for 10 minutes.
• 2 cups fresh spinach Baby spinach works well.
• 1 small onion, diced Yellow or sweet onion.
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated Add more to taste.
• 2 tablespoons olive oil Or 1 tbsp olive oil + 1 tbsp butter for richness.
• to taste Salt
• to taste Pepper

Instructions

 

Preparation

• Heat the vegetable broth in a saucepan and keep it warm on low.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
• Add garlic and cook for 30–45 seconds until fragrant.
• Stir in the Arborio rice and cook for 1–2 minutes, stirring, until the edges look slightly translucent and the rice is lightly toasted.

Cooking

• Add one ladle of warm vegetable broth to the rice. Stir frequently and let the rice absorb most of the liquid before adding the next ladle.
• Continue adding broth, ladle by ladle, stirring often. After about 15–20 minutes, the rice should be al dente.
• When the rice is nearly done, stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach has just wilted, about 1–2 minutes.
• Remove the skillet from heat. Stir in the grated Parmesan until melted and integrated. Taste and season with salt and pepper.

Serving

• Serve warm, spooned into shallow bowls. Enjoy immediately.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or water.

Keyword Comfort Food, Risotto, Spinach, Sun-Dried Tomatoes, Vegetarian Risotto