Sun-Dried Tomato and Spinach Risotto Recipe

Risotto is more than just a dish—it’s a testament to the art of patience in cooking. At first glance, it may seem simple: rice, broth, and a few added ingredients. But in the hands of someone willing to listen to the rhythm of the pot and stir with quiet focus, risotto becomes a deeply personal, almost meditative experience. Among its countless variations, Sun-Dried Tomato and Spinach Risotto stands out as an exquisite blend of rustic Italian tradition and vibrant Mediterranean flair. It is simultaneously hearty and bright, deeply savory yet elegantly fresh.

From the rolling hills of northern Italy where risotto was born, to the sun-drenched coasts of the Mediterranean where tomatoes are slowly dried to their concentrated essence, this dish is a culinary crossroads. At its heart lies Arborio rice, a short-grain Italian rice known for its starchy outer layer, which gives risotto its signature creamy texture without the need for added cream. But when we introduce ingredients like sun-dried tomatoes—rich, tangy, and packed with umami—and tender baby spinach—green, delicate, and slightly earthy—the result is nothing short of captivating.

This particular variation of risotto is a celebration of contrast and harmony. The sun-dried tomatoes, often overlooked in everyday cooking, bring a powerful burst of flavor that can transform even the simplest dishes. When rehydrated and incorporated into the gentle, starchy base of Arborio rice, their intensity is softened, their sweetness deepened. Spinach, on the other hand, offers balance—its soft leaves melting into the dish, lending a freshness that keeps the risotto from becoming too heavy.

One of the most rewarding aspects of risotto is that it demands your full attention. Unlike a soup that simmers unattended or a roast that cooks quietly in the oven, risotto is alive with motion. It requires frequent stirring, gradual broth additions, and careful tasting. It’s a dish that evolves with every ladleful of stock, every stir of the spoon. This constant interaction between cook and ingredients turns a simple pot of rice into something nearly sacred—a reflection of care, mindfulness, and connection.

In this recipe, you’ll learn not just how to make a beautiful Sun-Dried Tomato and Spinach Risotto, but how to approach risotto-making as an intuitive process. You’ll discover the nuances of selecting the right ingredients, the timing of each addition, and the texture cues that tell you when it’s perfect. Whether you’re new to risotto or looking to refine your technique, this guide will walk you through every step, from prepping vegetables to finishing with a swirl of butter and Parmigiano-Reggiano.

But beyond technique lies inspiration. Risotto has always been a dish that invites creativity. It welcomes different vegetables, herbs, cheeses, and proteins. In this sun-dried tomato and spinach version, we see the balance between bold and soft, acidic and creamy, red and green—a visual and flavor contrast that mirrors the Mediterranean’s rugged coastlines and gentle vineyards.

As we explore the full recipe, you’ll also find tips for making it vegetarian or vegan, recommendations for wine pairings, variations for seasonal ingredients, and techniques for preparing it ahead or repurposing leftovers. This dish may begin with a humble grain of rice, but by the time it reaches the table, it has become something extraordinary.

So whether you’re cooking to impress guests, making a cozy dinner for yourself, or just craving a spoonful of comfort with a touch of elegance, this risotto offers more than nourishment—it offers a moment of beauty, stirred into every bite.

Detailed Instructions: How to Make Sun-Dried Tomato and Spinach Risotto

Making risotto is as much about technique and timing as it is about ingredients. This recipe is broken down into key stages: Preparation, Building the Flavor Base, Toasting the Rice, Gradual Liquid Absorption, Incorporating Key Ingredients, Finishing Touches, and Serving Suggestions.

Stage 1: Preparation and Mise en Place

Before you light the stove, prepare all ingredients so you can focus fully during the cooking process.

Ingredients (Serves 4–6):

• 1 ½ cups Arborio rice (or Carnaroli for a silkier texture)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• ½ cup sun-dried tomatoes in oil, drained and chopped (reserve the oil)

• 5–6 cups vegetable broth, kept warm

• 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)

• 4–5 ounces fresh baby spinach (about 4 packed cups)

• 3 tablespoons olive oil (including some from the sun-dried tomatoes jar)

• 2 tablespoons unsalted butter

• ½ cup grated Parmigiano-Reggiano (plus extra for serving)

• Salt and freshly ground black pepper to taste

• Optional: fresh basil, crushed red pepper flakes, lemon zest for brightness

Prep Checklist:

• Chop sun-dried tomatoes into small pieces.

• Warm the vegetable broth in a separate saucepan over low heat.

• Dice the onion and mince garlic.

• Wash and dry the spinach.

• Grate the cheese.

• Set aside a ladle or cup for broth additions.

Stage 2: Building the Flavor Base

This is where risotto begins to develop its signature savory depth.

1. Heat the Pan

Place a wide, heavy-bottomed sauté pan or deep skillet over medium heat. Add 2 tablespoons of olive oil (ideally from the sun-dried tomato jar) and let it warm until shimmering.

2. Sauté the Onion

Add the finely diced onion and a pinch of salt. Cook for 5–7 minutes, stirring frequently, until translucent and softened. Avoid browning—the onion should melt into the background of the dish, not dominate it.

3. Add the Garlic

Stir in the minced garlic and cook for 30–45 seconds, just until fragrant. Overcooking garlic here can turn it bitter, so keep the heat controlled.

Stage 3: Toasting the Rice (Tostatura)

Toasting the rice is a critical step—it adds a subtle nutty depth and prepares the grains to absorb liquid without becoming mushy.

4. Add Arborio Rice

Pour the Arborio rice directly into the pan. Stir constantly, coating each grain in oil and aromatics. Toast for 2–3 minutes until the edges of the rice become translucent, but the center remains opaque.

You should hear a soft sizzle—this is the rice drying slightly and beginning to develop flavor.

5. Deglaze with White Wine

Pour in the white wine and stir continuously. Allow the rice to absorb the wine almost completely. This stage adds acidity, balances richness, and lifts any caramelized bits off the bottom of the pan.

Once the pan is nearly dry again, you’re ready to begin adding broth.

Stage 4: Gradual Liquid Absorption

This is the heart of risotto-making—adding hot broth a little at a time and stirring constantly.

6. Begin Broth Additions

Ladle about ½ to ¾ cup of warm broth into the rice. Stir gently but consistently. The rice should simmer, not boil. Once the liquid is almost fully absorbed, add the next ladle of broth.

7. Continue Stirring and Adding Broth

Repeat this process—add, stir, absorb—for the next 18–20 minutes. The rice will swell, release starch, and gradually create its signature creamy texture.

Taste frequently after 15 minutes to check doneness. You want the grains to be al dente—tender with a slight bite in the center.

Stage 5: Incorporating the Tomatoes and Spinach

Now it’s time to fold in the ingredients that define this dish.

8. Add Sun-Dried Tomatoes

Once the rice is just shy of being fully cooked (around minute 15), stir in the chopped sun-dried tomatoes. They will rehydrate slightly in the heat and release their concentrated flavor into the risotto.

Let them cook with the rice for 3–5 minutes, continuing with broth as needed.

9. Fold in the Spinach

Add the baby spinach in batches, allowing each handful to wilt before adding more. This takes 2–3 minutes total. Stir gently to distribute evenly throughout the dish.

Stage 6: Finishing the Risotto (Mantecatura)

This final stage gives risotto its luxurious, velvety texture and balances all the flavors.

10. Turn Off the Heat

Once the rice is perfectly tender and the texture is creamy, turn off the heat. The risotto should still be slightly loose and fluid—it will thicken slightly as it sits.

11. Stir in Butter and Cheese

Add the unsalted butter and grated Parmigiano-Reggiano. Stir gently but thoroughly until melted and emulsified into the risotto.

Taste and adjust:

• Add salt and pepper as needed.

• Optional: a splash of lemon juice or zest for brightness.

• Optional: a pinch of crushed red pepper flakes for subtle heat.

Let the risotto rest for 2–3 minutes before serving. This final pause allows the starches to settle and the flavors to marry.

Stage 7: Serving the Risotto

12. Plate and Garnish

Spoon the risotto into warm bowls. Use the back of the spoon to spread it naturally across the surface—it should slowly settle and form a soft mound.

Garnish options:

• Extra Parmigiano-Reggiano

• A drizzle of high-quality olive oil

• Torn basil or microgreens

• Cracked pepper or a few flakes of chili

13. Pairing Ideas

This risotto pairs beautifully with:

• A crisp white wine like Vermentino or Sauvignon Blanc

• A light Pinot Noir if you prefer red

• A fresh arugula salad with lemon vinaigrette