Make creamy spinach and sun-dried tomato risotto with Arborio rice, white wine, Parmesan cheese, and warm vegetable broth in 45 minutes.
Rich, comforting, and full of Italian-inspired flavor, this Creamy Spinach and Sun-Dried Tomato Risotto Recipe combines tender Arborio rice with fresh baby spinach, tangy sun-dried tomatoes, savory Parmesan cheese, and dry white wine. It is an elegant dish that is easy enough for a weeknight dinner yet impressive enough for holidays and entertaining.
The key to creamy homemade risotto is slowly adding warm broth while stirring frequently. This process encourages the Arborio rice to release its natural starches, creating a silky texture without heavy cream. Fresh spinach adds color and freshness, while sun-dried tomatoes provide a sweet and tangy contrast to the rich Parmesan.
Serve this vegetarian risotto as a satisfying main course or pair it with grilled chicken, roasted salmon, sautéed shrimp, steak, roasted vegetables, or a crisp green salad.
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. Heat it over low heat until hot but not boiling. Keep the broth warm throughout the cooking process so it does not lower the temperature of the rice.
Step 2: Cook the Aromatics
Heat the olive oil and 2 tablespoons of the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Add the minced onion and cook for about 5 minutes, stirring occasionally, until 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. Cook for about 2 minutes, stirring continuously, until the grains are lightly toasted and coated with the butter and olive oil.
Step 4: Add the Wine
Pour in the dry white wine. Cook while stirring constantly until the wine has been almost completely absorbed by the rice.
Step 5: Gradually Add the Broth
Add one ladleful of warm vegetable broth to the rice. Cook, stirring frequently, until most of the liquid has been absorbed.
Continue adding the broth one ladleful at a time, allowing most of each addition to absorb before adding more. Cook for approximately 18 to 20 minutes, or until the rice is creamy and tender but still slightly firm in the center.
Step 6: Add the Spinach and Sun-Dried Tomatoes
Fold the chopped sun-dried tomatoes into the risotto. Add the fresh baby spinach and stir gently until the leaves are completely wilted and evenly incorporated.
Step 7: Finish with Butter and Parmesan
Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese until melted and fully incorporated. The finished risotto should be rich, creamy, and glossy.
Step 8: Serve the Risotto
Spoon the risotto into individual serving bowls. Garnish with additional Parmesan cheese if desired and serve immediately for the creamiest texture.
Keep the vegetable broth warm while preparing the risotto. Adding cold or room-temperature broth can interrupt the cooking process and prevent the rice from cooking evenly.
Add the broth gradually and allow most of each ladleful to absorb before adding more. This helps the Arborio rice release the starches that create risotto’s signature creamy texture.
Stir the risotto frequently, but continuous vigorous stirring is unnecessary. Gentle, frequent stirring helps create a creamy consistency while protecting the texture of the rice.
The rice should be tender but retain a slight firmness in the center when finished.
Freshly grated Parmesan cheese melts more smoothly than pre-shredded cheese and gives the risotto a richer flavor.
Oil-packed sun-dried tomatoes provide a tender texture and concentrated flavor.
Drain them well before chopping and adding them to the risotto.
Risotto continues to thicken as it stands. If it becomes too thick before serving, stir in a small amount of warm vegetable broth until it reaches the desired consistency.
For additional flavor, garnish the finished risotto with fresh basil, chopped parsley, cracked black pepper, or a drizzle of extra virgin olive oil.
Serve this risotto as a vegetarian main course or pair it with grilled chicken, roasted salmon, sautéed shrimp, steak, roasted vegetables, or a green salad.
For a gluten-free risotto, verify that the vegetable broth, Parmesan cheese, sun-dried tomatoes, and all other packaged ingredients are appropriately labeled gluten-free. Prevent cross-contact during preparation when serving someone with celiac disease or gluten sensitivity.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
