Italian Inspired Sundried Tomato and Spinach Risotto
Creamy risotto enriched with sun-drenched tomatoes and fresh spinach, simmered to a velvety texture and finished with Parmesan cheese. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs Arborio rice, olive oil, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 2 tbsp olive oil
- 2 finely chopped shallots
- 3 minced garlic cloves
- 1/2 cup dry white wine
- 5 cups, kept warm vegetable broth
- 1/2 cup chopped sundried tomatoes
- 3 cups, roughly chopped fresh spinach
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves; sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Add 1 1/2 cups Arborio rice and stir to coat the grains in oil for 1-2 minutes until lightly toasted.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 4: Begin adding 5 cups warm vegetable broth, 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more; continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Step 5: Stir in 1/2 cup chopped sundried tomatoes and 3 cups roughly chopped fresh spinach; cook for 2-3 minutes until spinach wilts.
- Step 6: Remove from heat and stir in 3/4 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper until creamy and well combined.
- Step 7: Serve immediately garnished with extra Parmesan if desired for a comforting Italian regional risotto.
Frequently asked questions
How long does Italian Inspired Sundried Tomato and Spinach Risotto take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Inspired Sundried Tomato and Spinach Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Italian Inspired Sundried Tomato and Spinach Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Inspired Sundried Tomato and Spinach Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian Inspired Sundried Tomato and Spinach Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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