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–+ servings
Sun-Dried Tomato and Spinach Risotto

Creamy Sun-Dried Tomato and Spinach Risotto for Cozy Nights

This Creamy Sun-Dried Tomato and Spinach Risotto dazzles with flavors and is perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 1 cup Arborio Rice Can substitute with Carnaroli rice.
  • 4 cups Vegetable Broth Or Chicken Broth; ensure warmed before adding.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 2 tablespoons Olive Oil Used for sautéing.
For the Vegetables
  • 4 cups Fresh Spinach Can substitute with other greens.
  • 1 cup Sun-Dried Tomatoes Chopped.
For Finishing Touches
  • 1 cup Grated Parmesan Cheese Essential for finishing.
  • to taste Salt
  • to taste Pepper

Equipment

  • medium saucepan
  • large skillet
  • Ladle

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, pour in vegetable broth and heat it over low flame until steaming.
  2. In a large skillet, heat olive oil over medium heat, then add finely chopped onion and minced garlic. Sauté for 3-4 minutes until translucent.
  3. Add Arborio rice to the skillet, stirring continuously for about 2 minutes until slightly translucent.
  4. Gradually pour in warmed vegetable broth, stirring constantly as the rice absorbs the liquid for 18-20 minutes.
  5. Once desired consistency is reached, stir in chopped fresh spinach and sun-dried tomatoes, cooking for an additional 2-3 minutes.
  6. Remove from heat and mix in grated parmesan cheese until melted and creamy. Season with salt and pepper to taste.
  7. Serve immediately in warm bowls, showcasing the vibrant colors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftover risotto in an airtight container for up to 3 days; freeze for 2 months. Reheat with a splash of broth to restore creaminess.

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