Introduction
Do you ever crave a meal that feels both incredibly comforting and surprisingly elegant, all without spending hours in the kitchen? Me too! There’s something magical about a perfectly cooked risotto – that creamy, dreamy texture that just wraps you in a warm hug. And when you add the tangy burst of sun-dried tomatoes and the vibrant freshness of spinach? Oh, it’s a game-changer! This Sun-Dried Tomato and Spinach Risotto recipe is so simple, you’ll be wondering why you haven’t made it every week.
Why You’ll Love This Recipe
- Fast: Seriously, you’ll have this on the table in under 40 minutes!
- Easy: Just a little stirring and you’re on your way to risotto heaven.
- Giftable: Make a batch and share the deliciousness with friends or neighbors.
- Crowd-pleasing: Even picky eaters tend to fall in love with this one.
Ingredients
Gathering your ingredients is the first delicious step! Here’s what you’ll need:
- 1 ½ cups Arborio rice: This is the star of the show! Arborio rice has a high starch content, which is what gives risotto its signature creaminess.
- 4 cups vegetable broth: Warm broth is key for that smooth texture. You can use chicken broth too if you prefer!
- ½ cup sun-dried tomatoes, chopped: These little flavor bombs add such a wonderful tang and chewiness. Look for them packed in oil for the best flavor.
- 2 cups fresh spinach: Don’t be shy with the greens! They wilt down beautifully and add a gorgeous color and nutrients.
- ½ cup dry white wine: This adds a lovely depth of flavor. Don’t worry if you don’t have it, you can just use a little extra broth.
- 1 onion, finely chopped: A humble onion forms the flavor base of so many great dishes.
- 2 tablespoons olive oil: For sautéing those onions and toasting the rice.
- ½ cup grated Parmesan cheese: For that final, cheesy, irresistible finish.
- Salt and pepper to taste: The perfect way to season your masterpiece!
How to Make It
Alright, let’s get cooking! It’s easier than you think.
- Get your sauté on: Grab a large saucepan or Dutch oven and heat your olive oil over medium heat. Toss in your finely chopped onion and let it get soft and translucent, about 5-7 minutes. You want them sweet and tender, not browned.
- Toast the rice: Now, add the Arborio rice to the pan. Stir it around constantly for about 1-2 minutes. You’ll see the grains start to look a little toasty and opaque around the edges. This step is important for texture!
- Wine time: Pour in the white wine. Keep stirring until the rice has completely soaked it all up. It smells amazing at this point, doesn’t it?
- Broth, bit by bit: This is where the magic really happens! Start adding your vegetable broth, just one ladleful at a time. The key here is to stir constantly and wait until each addition of broth is almost fully absorbed by the rice before adding the next. This slow, steady process releases the starches and creates that luscious creaminess. Keep this up for about 18-20 minutes, or until the rice is tender and has that perfect al dente bite – creamy but not mushy!
- Add the stars: Stir in your chopped sun-dried tomatoes and the fresh spinach. Keep stirring gently until the spinach wilts down into the risotto. It turns such a pretty green!
- The grand finale: Take the pan off the heat. Stir in that glorious grated Parmesan cheese until it’s all melty and combined. Give it a taste and season with salt and pepper to your liking.
- Serve and savor: Ladle this creamy goodness into bowls and enjoy immediately! Risotto is best fresh off the stove.
Substitutions & Additions
Feel free to get creative! Risotto is a wonderful canvas.
- No white wine? No problem! Just use an equal amount of extra vegetable broth.
- Add some protein: Grilled chicken, shrimp, or even some crumbled Italian sausage would be fantastic stirred in at the end.
- Veggie boost: Mushrooms sautéed with the onions, or some frozen peas added in the last few minutes of cooking, would be delicious.
- Herbs: A sprinkle of fresh basil or parsley before serving adds a pop of freshness.
- Spice it up: A pinch of red pepper flakes added with the onions gives it a gentle warmth.
Tips for Success
A few little tricks to ensure your risotto is absolutely perfect every time!
- Keep the broth warm: Having your broth simmering in a separate pot nearby makes the process go much smoother and helps with that creamy texture.
- Stir, stir, stir: While you don’t need to be glued to the pot, consistent stirring is essential for releasing the starches.
- Don’t overcook: Al dente is the goal! You want a slight bite to the rice.
- Prep ahead: Chop your onions and sun-dried tomatoes, and have your broth warming before you even start.
How to Store It
Leftovers are delicious, but risotto is truly at its best when freshly made. If you do have some left:
- Storage: Let it cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- Reheating: Risotto can get a bit stiff when cold. To reheat, add a splash of broth or water to a saucepan over medium-low heat and stir until warmed through and creamy again. You can also gently reheat it in the microwave, adding a little liquid.
FAQs
Got questions? I’ve got answers!
Q: Can I make this recipe vegan?
Absolutely! Simply omit the Parmesan cheese or use a vegan alternative. Ensure your vegetable broth is also vegan-friendly.
Q: What if I don’t have Arborio rice?
While Arborio is ideal for its starchiness, you can try using Carnaroli or Vialone Nano rice if you have them. Other types of rice won’t give you the same creamy texture.
Q: How long does the stirring really take?
It requires attention, but it’s a therapeutic kind of stirring! Expect to stir for about 18-20 minutes while adding broth.
Creamy Sun-Dried Tomato & Spinach Risotto
A comforting and elegant risotto recipe featuring the tangy burst of sun-dried tomatoes and vibrant freshness of spinach, perfect for a quick weeknight dinner.
Equipment
- Large saucepan or Dutch oven
- Separate pot for warming broth
Ingredients
Main ingredients
- 1.5 cups Arborio rice
- 4 cups vegetable broth warm, chicken broth can be used
- 0.5 cup sun-dried tomatoes chopped, packed in oil recommended
- 2 cups fresh spinach
- 0.5 cup dry white wine or extra broth
- 1 onion finely chopped
- 2 tablespoons olive oil
- 0.5 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Get your sauté on: Grab a large saucepan or Dutch oven and heat your olive oil over medium heat. Toss in your finely chopped onion and let it get soft and translucent, about 5-7 minutes. You want them sweet and tender, not browned.
- Toast the rice: Now, add the Arborio rice to the pan. Stir it around constantly for about 1-2 minutes. You'll see the grains start to look a little toasty and opaque around the edges. This step is important for texture!
- Wine time: Pour in the white wine. Keep stirring until the rice has completely soaked it all up. It smells amazing at this point, doesn't it?
- Broth, bit by bit: This is where the magic really happens! Start adding your vegetable broth, just one ladleful at a time. The key here is to stir constantly and wait until each addition of broth is almost fully absorbed by the rice before adding the next. This slow, steady process releases the starches and creates that luscious creaminess. Keep this up for about 18-20 minutes, or until the rice is tender and has that perfect al dente bite – creamy but not mushy!
- Add the stars: Stir in your chopped sun-dried tomatoes and the fresh spinach. Keep stirring gently until the spinach wilts down into the risotto. It turns such a pretty green!
- The grand finale: Take the pan off the heat. Stir in that glorious grated Parmesan cheese until it’s all melty and combined. Give it a taste and season with salt and pepper to your liking.
- Serve and savor: Ladle this creamy goodness into bowls and enjoy immediately! Risotto is best fresh off the stove.
Notes
Keep the broth warm in a separate pot. Stir consistently for about 18-20 minutes while adding broth. Do not overcook; aim for al dente. Prep ingredients ahead of time.