If you are looking for a comforting Italian-inspired meal that is both elegant and easy enough for a weeknight dinner, this Creamy Spinach and Sun-Dried Tomato Risotto is the perfect choice. Made with creamy Arborio rice, fresh baby spinach, tangy sun-dried tomatoes, savory Parmesan cheese, and a flavorful vegetable broth, this classic risotto delivers restaurant-quality results right in your own kitchen.
Rich and Creamy Italian Arborio Rice with Fresh Spinach and Parmesan
The secret to an exceptional risotto is patience. Slowly adding warm broth allows the Arborio rice to release its natural starches, creating a silky, luxurious texture without using heavy cream. The addition of fresh spinach provides vibrant color and wholesome flavor, while the sun-dried tomatoes bring a delicious sweet and tangy richness that perfectly complements the creamy Parmesan.
Whether served as a vegetarian main course or alongside grilled chicken, shrimp, steak, or roasted vegetables, this homemade spinach and sun-dried tomato risotto is a versatile recipe that is perfect for family dinners, holidays, or entertaining guests.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
4 to 6 servings
4 cups vegetable broth
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 medium onion, finely minced
3 garlic cloves, finely minced
1½ cups Arborio rice
1 cup dry white wine
6 ounces fresh baby spinach
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 cup freshly grated Parmesan cheese
Step 1: Warm the Broth
Pour the vegetable broth into a medium saucepan and heat over low heat until it is hot but not boiling. Keep the broth warm throughout the cooking process so the risotto cooks evenly.
Step 2: Cook the Aromatics
In a large heavy-bottomed skillet or Dutch oven, heat the olive oil with 2 tablespoons of the butter over medium heat. Add the minced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Step 3: Toast the Arborio Rice
Add the Arborio rice to the pan and stir continuously for about 2 minutes. Toasting the rice lightly helps develop its flavor while preparing it to absorb the broth evenly.
Step 4: Deglaze with the Wine
Pour in the dry white wine and stir constantly until it has been almost completely absorbed by the rice. This step adds depth and a subtle brightness to the finished risotto.
Step 5: Slowly Add the Broth
Add one ladleful of the warm vegetable broth to the rice, stirring frequently until most of the liquid has been absorbed. Continue adding broth one ladle at a time, allowing each addition to absorb before adding the next. Repeat this process for approximately 18 to 20 minutes, or until the rice is creamy and tender with a slight firmness in the center.
Step 6: Add the Spinach and Sun-Dried Tomatoes
Fold the chopped sun-dried tomatoes into the risotto. Add the fresh spinach and stir gently until the leaves wilt completely and blend into the creamy rice.
Step 7: Finish with Butter and Parmesan
Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter along with the grated Parmesan cheese until fully melted and incorporated. The risotto should become rich, creamy, and glossy.
Step 8: Serve Immediately
Spoon the risotto into serving bowls and garnish with additional Parmesan cheese if desired. Serve immediately while hot for the creamiest texture and best flavor.
Keeping the vegetable broth warm helps the Arborio rice cook evenly while maintaining the signature creamy texture of traditional risotto.
Freshly grated Parmesan cheese melts more smoothly than pre-shredded cheese and provides a richer, more authentic flavor.
Stirring the risotto frequently encourages the rice to release its natural starches, creating a creamy consistency without adding cream.
Oil-packed sun-dried tomatoes provide the richest flavor and pair beautifully with the fresh spinach and Parmesan cheese.
If the risotto becomes too thick before serving, stir in a small amount of warm vegetable broth until it reaches your desired consistency.
For additional flavor, garnish with fresh basil, chopped parsley, cracked black pepper, or a drizzle of extra virgin olive oil before serving.
This creamy spinach and sun-dried tomato risotto pairs wonderfully with grilled chicken, roasted salmon, sautéed shrimp, roasted vegetables, or a crisp green salad.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
