Creamy Spinach and Sun-Dried Tomato Risotto Recipe

Ingredients

4 cups vegetable broth

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

1 medium onion, finely minced

3 garlic cloves, finely minced

1 1/2 cups Arborio rice
1 cup dry white wine

6 ounces fresh baby spinach

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

1 cup freshly grated Parmesan cheese

Directions

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 approximately 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 evenly coated with the butter and olive oil.

Step 4: Add the Wine

Pour in the dry white wine. Cook, stirring frequently, 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 be absorbed 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

Spoon the risotto into individual serving bowls. Garnish with additional Parmesan cheese, fresh herbs, or cracked black pepper if desired. Serve immediately for the creamiest texture.

Notes

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, allowing most of each ladleful to be absorbed before adding more. This helps the Arborio rice release the starches that create risotto’s signature creamy consistency.

Stir the risotto frequently but gently. Vigorous, nonstop stirring is unnecessary and may affect the texture of the rice.

Properly cooked risotto should be creamy and tender while retaining a slight firmness in the center.

Freshly grated Parmesan melts more smoothly than pre-shredded cheese and gives the finished 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 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 gluten-free risotto, verify that the vegetable broth, Parmesan cheese, sun-dried tomatoes, and other packaged ingredients are appropriately labeled gluten-free. Prevent cross-contact when preparing the dish for someone with celiac disease or gluten sensitivity.

Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.