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.

Prep Time 10

Cook Time 25

Total Time 35

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 350 kcal

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

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.

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.

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