This Sun-Dried Tomato and Spinach Risotto comes together in about 30 minutes and is cooked all in one pot for a quick and easy weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those leftovers and odds and ends! Honestly, who doesn’t appreciate a cozy bowl of creamy risotto to end a busy day?
Ingredient Breakdown
1 cup Arborio rice
4 cups vegetable broth
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Step-by-Step Instructions
How to Make Sun-Dried Tomato and Spinach Risotto
In a saucepan, heat the vegetable broth. Keep it warm on low heat for when we need it. A nice, warm broth will help the rice cook evenly and absorb all that rich flavor, trust me!
In a large skillet, heat olive oil over medium heat. Add the onion and cook until it becomes slightly translucent, about 3-4 minutes. The smell of the onions cooking will make your home feel cozy and welcoming, promise!
Stir in the minced garlic and cook for an additional minute until fragrant. You’ll love how the aroma fills your kitchen!
Add in the Arborio rice. Cook for 1-2 minutes until the edges are a little translucent. Just stir occasionally and make sure it’s coated in that lovely olive oil.
Next, it’s time for the sun-dried tomatoes! Toss them in and give everything a good mix.
Gradually add the warmed vegetable broth, about one ladle at a time, stirring frequently. You’ll want to wait until most of the liquid is absorbed before adding more. This process can take about 15-20 minutes total, but you’ll see the rice become creamy and tender.
When the rice is almost cooked, fold in the fresh spinach. Stir until it’s all wilted down, this only takes a minute or so.
Remove the skillet from heat, and stir in the grated Parmesan cheese. It’s time for that creamy magic! Finish it off with a couple pinches of salt and pepper to taste.
Serve warm, and don’t forget to add an extra sprinkle of cheese on top if you want! It’s totally worth it.
My Go-To Recipe for Risotto!
Honestly, this recipe has become my go-to when I want something comforting and quick and easy. I’m a real sucker for risotto, and this version brings all the comfort food vibes while still being light enough to not feel heavy. My family just gobbles it up every single time! Plus, the best part is how you can really customize it. I love whipping it up with whatever bits of vegetables I have left in my fridge.
If I’m being real, the first time I made it, I was a bit intimidated by the whole ‘standing there stirring’ thing, but I quickly learned it’s so worth it for that creamy end result. If my picky eater (who usually avoids anything green) asks for seconds, you know I’ve hit the jackpot!
If you loved this risotto, be sure to check out my Caramelized Onion Risotto, my Mushroom Risotto, or my Broccoli and Cheese Risotto!
Why This Recipe Works
Comfort Food
This risotto is pure comfort food; loaded with tons of flavor, it wraps you in a warm hug with every bite. Between the creamy texture and the delightful blend of sun-dried tomatoes and spinach, you’ll keep coming back for more!
Quick & Easy
I mean, who wouldn’t love a dish that comes together in under 30 minutes? It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
One Pot Delight
With everything cooked in one pot, you’ll have minimal cleanup, too. Put away the extra pans because who has time for that? Just a skillet and a saucepan, and you’re golden!
Customizable
The secret to a delicious risotto is its customizability! You can use whatever you have in your kitchen. Seasonal veggies? Toss them in. Want more protein? Chicken or shrimp can easily be added!
Make-Ahead Friendly
Feel free to double this recipe! It stores well and can be reheated. Just keep in mind you may need a splash of broth to loosen it up when warming it again!
Serving and Storage Tips
How to Serve Sun-Dried Tomato and Spinach Risotto
Serve this creamy risotto warm with a sprinkle of extra Parmesan on top and maybe a side of garlic bread for that extra flavor kick! It pairs beautifully with a light salad or roasted vegetables to balance out the meal!
Storage
This risotto keeps well in the refrigerator for about 3-4 days. Be sure to let it cool completely before transferring to an airtight container.
Reheating Instructions
When ready to enjoy leftovers, just warm it gently on the stove. You might want to stir in a little more vegetable broth or water to bring it back to its creamy state.
Freezer Friendly?
For best quality, I wouldn’t recommend freezing risotto. It tends to lose that creaminess and can develop an odd texture when thawed. But if you do freeze it, make sure you use a freezer-safe container, and consume it within 2 months.
So there you have it a quick and easy Sun-Dried Tomato and Spinach Risotto that your family will love. I can’t wait for you to try it! Be sure to let me know how yours turns out; I just know you’ll be adding this to your go-to recipes list! Follow us on Pinterest for daily meal inspiration.
Sun-Dried Tomato and Spinach Risotto
Ingredients
Method
- In a saucepan, heat the vegetable broth. Keep it warm on low heat.
- In a large skillet, heat olive oil over medium heat. Add the onion and cook until slightly translucent (about 3-4 minutes).
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add in the Arborio rice. Cook for 1-2 minutes until the edges are a little translucent.
- Toss in the sun-dried tomatoes and mix well.
- Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently, waiting until most of the liquid is absorbed before adding more (about 15-20 minutes total).
- When the rice is almost cooked, fold in the fresh spinach and stir until wilted.
- Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper.
- Serve warm, optionally garnished with extra cheese.