Sun-Dried Tomato Spinach Risotto Recipe

If you have been on the lookout for a dish that combines creamy comfort with vibrant bursts of flavor, then you are going to absolutely fall in love with this Sun-Dried Tomato Spinach Risotto. This Italian-inspired classic is transformed with sun-dried tomatoes’ tangy richness and the fresh, earthy pop of spinach, resulting in a dish that feels both indulgent and nourishing. Every tender grain of Arborio rice is lovingly cooked to creamy perfection, enveloped in layers of garlicky sautéed onions, subtle white wine, and melted Parmesan. From the first spoonful, you’ll appreciate how effortlessly this risotto can brighten up your meal while cozying up your taste buds. Trust me, once you master this recipe, it will quickly become one of your go-to crowd-pleasers for dinner or any special occasion.

Ingredients You’ll Need

Gathering the right ingredients might sound straightforward, but each item in this recipe plays a crucial role in building the distinctive texture and flavor that makes this risotto so memorable. Simple and fresh ingredients work their magic together to create a creamy, satisfying dish that’s as colorful as it is delicious.

• Arborio rice: This short-grain rice is key since its high starch content gives risotto its creamy consistency without becoming mushy.
• Vegetable broth: Using warm broth helps the rice cook evenly, slowly releasing creaminess.
• Sun-dried tomatoes: These add a concentrated tangy punch that beautifully contrasts the richness of the risotto.
• Fresh spinach: Provides a mild, fresh flavor and a brilliant green color bursting with nutrients.
• Onion: Finely chopped and sautéed to add depth and subtle sweetness.
• Garlic: Minced to infuse the dish with an aromatic boost that elevates every bite.
• Dry white wine (optional): Adds a gentle acidity and complexity for those who want an extra layer of flavor.
• Grated Parmesan cheese: Finishes the dish with a salty, nutty richness that binds everything together.
• Olive oil: Used to gently sauté onions and garlic without overpowering their natural flavors.
• Butter: Added at the end for a velvety finish and enhanced creaminess.
• Salt and pepper: To season perfectly to your liking.
• Fresh basil leaves (optional): Great for a fresh herbal garnish that adds an inviting aroma and pop of color.

How to Make Sun-Dried Tomato Spinach Risotto

Step 1: Prepare Your Broth

Start by warming your vegetable broth in a saucepan over medium heat until gently simmering. Keeping it warm throughout the cooking process is essential—it ensures that when the broth hits the rice, the cooking temperature remains steady, encouraging even absorption and a smoother texture.

Step 2: Sauté Onions and Garlic

In a large heavy-bottomed pan, heat the olive oil on medium heat until shimmering, then add the finely chopped onion. Cook gently for 3 to 4 minutes until translucent and soft, releasing their sweet scent. Next, stir in the minced garlic, cooking for another 1 to 2 minutes. Be vigilant here to avoid burning the garlic, as its aromatic essence is crucial to the risotto’s flavor foundation.

Step 3: Toast the Arborio Rice

Toss the Arborio rice into the pan, stirring constantly to coat each grain in the onion and garlic-infused oil. Toast the rice for 2 to 3 minutes, allowing it to become slightly translucent but not brown. This toasting step is what deepens the subtle nuttiness of the risotto and preps the rice to better absorb the liquids.

Step 4: Add White Wine (Optional)

If you’re using white wine, pour it in at this stage and stir until mostly absorbed. The wine adds a delightful tang and complexity that lifts the whole dish, but don’t worry if you prefer to skip this; the broth and sun-dried tomatoes bring plenty of flavor on their own.

Step 5: Incorporate the Broth Gradually

Begin ladling the warm vegetable broth into the rice one scoop at a time. Stir gently and patiently, waiting for the rice to soak up each addition before adding the next. This slow absorption is the heart of achieving that luxuriously creamy risotto texture. Continue for about 18 to 20 minutes until the rice is tender but still with a slight bite. Around the 15-minute mark, stir in the chopped sun-dried tomatoes, allowing their intense flavor to mingle beautifully with the rice as it finishes cooking.

Step 6: Add Spinach and Finish with Cheese

When your rice is nearly perfect, fold in the chopped fresh spinach and give it a few minutes to wilt and brighten the dish with its vibrant green color. Remove the pan from heat, then stir in the butter and grated Parmesan cheese. These final ingredients add layers of richness and silkiness, making the risotto indulgently creamy. Finish off by seasoning with salt and pepper to your taste.

How to Serve Sun-Dried Tomato Spinach Risotto

Garnishes

Fresh basil leaves scattered on top bring a fragrant burst of color and a slight peppery note that complements the creamy risotto beautifully. Feel free to sprinkle extra Parmesan or even a drizzle of good-quality olive oil just before serving for that restaurant-quality touch at home.

Side Dishes

This risotto stands well on its own, but pairing it with a crisp green salad or roasted vegetables creates a well-rounded meal. A light citrus vinaigrette on the side salad will contrast nicely with the richness of the risotto, keeping the palate refreshed.

Creative Ways to Present

For a bit of a twist, try serving individual portions of this Sun-Dried Tomato Spinach Risotto inside hollowed-out roasted bell peppers or large mushroom caps for a stunning presentation. Alternatively, garnish with toasted pine nuts or a sprinkle of freshly cracked black pepper to add textural interest and a hint of spice.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of your Sun-Dried Tomato Spinach Risotto, store them in an airtight container in the refrigerator. The risotto will keep well for up to 3 days, maintaining most of its creamy texture and flavor.

Freezing

While risotto is best enjoyed fresh, you can freeze leftover portions by placing them in suitable containers or freezer bags. Keep in mind that the texture may slightly change, so it’s ideal to reheat carefully and add a little extra broth or water to restore creaminess.

Reheating

Reheat your risotto gently on the stove over low heat or in the microwave with short intervals. Stir frequently and add a splash of hot broth or water as needed to loosen it up, bringing back that silky, comforting texture you loved when freshly made.

FAQs

Can I use chicken broth instead of vegetable broth?

Absolutely! Chicken broth will add a deeper savory flavor, making the risotto even richer—perfect if you’re not vegetarian.

Is white wine necessary for this risotto?

Not at all. The wine adds an extra layer of flavor but can be omitted if you prefer to avoid alcohol or keep things simple. The broth and sun-dried tomatoes do a fantastic job carrying the dish.

How do I know when the risotto is done?

The rice should be tender but still have a little bite to it—what Italians call “al dente.” It should be creamy and not dry or mushy.

Can I make this dish vegan?

Yes! Simply omit the butter and Parmesan cheese or substitute with vegan butter and nutritional yeast or vegan cheese alternatives for a delicious plant-based twist.

What’s the best way to serve leftovers?

Reheat gently with a splash of broth and serve as a main or side dish. You can also transform leftovers into crispy risotto cakes by pan-frying them until golden brown.

Final Thoughts

I hope this recipe inspires you to dive into the delicious world of Sun-Dried Tomato Spinach Risotto. It’s a beautiful, soulful dish that melds comfort, freshness, and elegance all in one bowl. There’s something truly special about stirring the risotto slowly and lovingly, watching everyday ingredients come together into a meal that feels like a warm hug. Whether for a cozy dinner or impressing guests with minimal fuss, this recipe deserves a spot in your culinary repertoire. So get your apron on, gather those simple yet powerful ingredients, and treat yourself to the unforgettable experience of making your own Sun-Dried Tomato Spinach Risotto. I can’t wait for you to try it and share your tasty success stories!

Print