Italian One-Pot Sundried Tomato and Spinach Risotto
A creamy risotto cooked in one pot with sundried tomatoes and fresh spinach, finished with Parmesan for a comforting vegetarian dinner. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs Arborio rice, heated vegetable broth, chopped sundried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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
- 5 cups, heated vegetable broth
- 1/2 cup, chopped sundried tomatoes
- 3 cups, roughly chopped fresh spinach
- 1 medium, finely diced shallot
- 2, minced garlic clove
- 3 tbsp olive oil
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large deep skillet or pot over medium heat. Add 1 finely diced shallot and 2 minced garlic cloves and sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Add 1 1/2 cups Arborio rice to the skillet and stir for 2 minutes, coating the grains with oil until they appear slightly translucent around the edges.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring frequently, until the wine has mostly evaporated.
- Step 4: Begin adding 5 cups heated vegetable broth, one ladle (about 1/2 cup) at a time, stirring constantly and allowing each addition to absorb before adding the next. 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 during the last 5 minutes of cooking so the spinach wilts.
- Step 6: Remove the risotto from heat and stir in 2 tbsp butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until creamy and well combined. Serve hot.
Equipment for this recipe
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Frequently asked questions
How long does Italian One-Pot 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 One-Pot 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 One-Pot 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 One-Pot 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 One-Pot 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.
