Sun-Dried Tomato Spinach Risotto Recipe
Enjoy a creamy and flavorful Sun-Dried Tomato Spinach Risotto made with Arborio rice, fresh spinach, and tangy sun-dried tomatoes. This comforting Italian dish is perfect as a main or side, offering a delightful blend of textures and tastes with a rich, cheesy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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
- Preparing the Broth: In a medium saucepan, pour in the vegetable broth and bring it to a gentle simmer over medium heat. Keep it on low heat to stay warm during the risotto preparation, which helps the rice cook evenly.
- Preparing the Base: Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and soft. Add the minced garlic and cook for another 1-2 minutes, stirring to avoid burning.
- Cooking the Rice: Add the Arborio rice to the skillet and stir to coat each grain with oil. Cook for 2-3 minutes, stirring frequently to toast the rice and enhance its flavor. If using white wine, pour it in now and stir continuously until mostly absorbed.
- Adding the Broth: 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 slow addition and stirring process for 18-20 minutes until the rice is al dente and creamy. After about 15 minutes, stir in the chopped sun-dried tomatoes.
- Incorporating Spinach and Finishing Touches: When the rice is nearly done, stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove the skillet from heat, then stir in the butter and grated Parmesan cheese to achieve a rich, creamy texture. Season with salt and pepper to taste.
- Serving the Risotto: Spoon the risotto into bowls or plates and garnish with fresh basil leaves if desired. Serve warm and enjoy this creamy, flavorful dish.
Notes
- Stirring is Key: Stir often to release rice starch and create the creamy risotto texture.
- Quality Ingredients: Use high-quality sun-dried tomatoes and freshly grated Parmesan cheese for the best flavor impact.
- Don’t Rush: Take your time especially while adding broth to develop the perfect creamy consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Sun-Dried Tomato Spinach Risotto, creamy risotto, vegetarian Italian recipe, Arborio rice recipe, spinach risotto, sun-dried tomato recipe
