Italian-Style Sun-Dried Tomato and Spinach Risotto

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A creamy risotto infused with sun-dried tomatoes and fresh spinach, finished with Parmesan for a comforting Italian classic. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, chicken broth, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 cup arborio rice
• 4 cups warmed chicken broth
• 1/2 cup chopped, packed in oil sun-dried tomatoes
• 2 cups loosely packed fresh spinach
• 2 tablespoons olive oil
• 1 small finely chopped yellow onion
• 2 cloves minced garlic
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes (packed in oil), cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 cup arborio rice, coating each grain with oil, and cook for 2 minutes until rice edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
5. Step 5: Add warmed 4 cups chicken broth one ladle at a time, stirring frequently and waiting for the liquid to absorb before adding the next ladle, cooking for about 18 minutes until rice is creamy and tender.
6. Step 6: Stir in 2 cups loosely packed fresh spinach until wilted, then add 2 tablespoons unsalted butter, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Step 7: Mix thoroughly until butter and cheese melt and the risotto is creamy. Serve immediately.