Silky Creamy Sun-Dried Tomato and Spinach Risotto

Experience the luxurious taste of this creamy sun-dried tomato and spinach risotto. It’s a delightful dish that combines the rich flavors of sun-dried tomatoes with fresh spinach, creating a comforting and satisfying meal.

This risotto is not only creamy and savory but also easy to prepare, making it perfect for both weeknight dinners and special occasions. The key to achieving that silky texture lies in the slow addition of broth, allowing the rice to absorb all the flavors.

Silky Creamy Sun-Dried Tomato and Spinach Risotto

Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 420 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup diced sun-dried tomatoes
• 2 cups fresh spinach leaves
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
3. Add Arborio rice to the skillet and toast for 1-2 minutes, stirring frequently.
4. Slowly add warm vegetable broth, one ladle at a time, stirring continuously, allowing the rice to absorb the liquid before adding more.
5. After about 15 minutes, stir in the diced sun-dried tomatoes and continue adding broth until the rice is creamy and al dente (about 18-20 minutes total).
6. Once the rice is cooked, remove from heat and stir in fresh spinach, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh basil.

Notes

Tip: For an extra layer of flavor, consider adding a splash of white wine after toasting the rice before adding the broth.

For the best results, use Arborio rice, as it is specially designed for risottos and offers that desired creaminess. If you want to add some protein, consider stirring in cooked chicken or shrimp just before serving.

Feel free to experiment with different greens if spinach isn’t your favorite—kale or Swiss chard work wonderfully too. This risotto can also be made ahead of time; simply reheat gently on the stove with a splash of broth to revive its creamy texture.