Sun-Dried Tomato Spinach Risotto

Sun-Dried Tomato Spinach Risotto is the kind of creamy comfort food that feels both elegant and effortlessly homemade. While risotto may sound restaurant-worthy, it’s surprisingly simple when you follow the right steps. First, the arborio rice slowly releases its starch. Then, warm broth transforms it into silky perfection. Meanwhile, sun-dried tomatoes add bold depth, and fresh spinach brings balance and brightness.

Interestingly, risotto originates from Northern Italy, where short-grain rice thrives in cool climates. Traditionally, cooks stir patiently to develop that signature creamy texture without heavy cream. As a result, the richness comes naturally from the rice itself.

This version is modern, vibrant, and deeply satisfying. It’s perfect for weeknights, yet impressive enough for guests. Moreover, the parmesan melts beautifully into the rice, creating layers of savory flavor. Whether served as a main dish or elegant side, this risotto delivers comfort with sophistication. And once you master the technique, you’ll crave it again and again.

Recipe Yield: 4 servings

INGREDIENTS

1 1/2 cup arborio rice
4 cups low-sodium chicken broth (or vegetable broth)
1/2 cup finely chopped yellow onion
3 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup chopped sun-dried tomatoes (in oil, drained)
2 cups fresh spinach, chopped
1/2 cup freshly grated parmesan cheese
1/4 cup dry white wine
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

INSTRUCTIONS

1. Warm the Broth:
Pour the broth into a saucepan and keep it gently warm over low heat. This ensures even cooking and helps the rice absorb liquid gradually.

2. Sauté the Aromatics:
In a large heavy pan, heat olive oil and 1 tbsp butter over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds more.

3. Toast the Rice:
Add the arborio rice and stir constantly for 1–2 minutes until the edges turn slightly translucent. This step builds flavor and prepares the rice for gradual absorption.

4. Deglaze with Wine:
Pour in the white wine and stir until mostly absorbed. Meanwhile, scrape up any flavorful bits from the bottom of the pan.

5. Add the Broth Gradually:
Add 1/2 cup warm broth at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process for 18–20 minutes until the rice is tender yet slightly firm in the center.

6. Finish with Flavor:
Stir in the chopped sun-dried tomatoes and spinach. Cook just until the spinach wilts. Then add the remaining butter and parmesan cheese, stirring until creamy and glossy.

7. Rest and Serve:
Adjust salt and pepper to taste. Let the risotto rest for 2 minutes before serving for the best texture.

Helpful Tips to Perfect This Recipe

• Use Warm Broth Only: Adding cold broth interrupts cooking and affects texture. Therefore, always keep broth gently simmering for consistent creaminess and better starch release.
• Stir, But Don’t Rush: While frequent stirring develops that signature silky texture, avoid constant aggressive stirring. Instead, stir gently and steadily to maintain structure and prevent mushy rice.
• Serve Immediately for Best Texture: Risotto thickens as it sits. Consequently, serve right away for a luscious, restaurant-style finish. If needed, loosen with a splash of warm broth before plating.