I make this on quiet weeknights when I want comfort that still feels light. Creamy rice hugs tender spinach and bright sun dried tomatoes. It tastes rich but the steps stay simple so I can stir and breathe and let the kitchen smell like dinner. This fits right into spinach dinner recipes and it checks all my boxes for a calm meal. I keep the process steady. A warm pot. A wooden spoon. Small ladles of broth that pull starch from each grain. The tomatoes bring a tang that wakes up the rice. The greens soften and add a clean note. Every bite lands soft then savory. It is one of my favorite creamy spinach recipes and it stands tall among sun dried tomato recipes and risotto recipes. If you need spinach dinner ideas this one works. It suits vegetarian dinner recipes and it ranks high on my easy spinach recipes list. You will taste comfort and a little sparkle in the same bowl and that is why we keep coming back.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sun Dried Tomato Spinach Risotto Recipe
- 3) Ingredients for Sun Dried Tomato Spinach Risotto
- 4) How to Make Sun Dried Tomato Spinach Risotto
- 5) Tips for Making Sun Dried Tomato Spinach Risotto
- 6) Making Sun Dried Tomato Spinach Risotto Ahead of Time
- 7) Storing Leftover Sun Dried Tomato Spinach Risotto
- 8) Try these Italian mains next
- 9) Sun Dried Tomato Spinach Risotto
- 10) Nutrition
1) Key Takeaways
- Arborio rice builds cream without heavy cream
- Sun dried tomatoes add bright flavor that wakes up the bowl
- Fresh spinach softens into the rice and brings color and balance
- Warm broth and steady stirring keep texture silky
- Great for spinach dinner recipes and weeknight comfort
2) Easy Sun Dried Tomato Spinach Risotto Recipe
I love dinners that calm the room and lift the mood. This risotto does both. It speaks to spinach dinner recipes and it earns a spot on your regular plan. When I stir the pot I slow down and the kitchen feels kind again. Spinach dinner recipes can skew heavy or bland. This one stays light and bright and still feels cozy.
We lean on pantry friends and a simple process. Arborio rice gives body. Sun dried tomatoes bring tang and a little sweetness. A handful of spinach melts into something tender that tastes clean. When the spoon moves through the rice the grains shine and cling in a good way.
I cook this for us on any weeknight that needs a reset. The steps stay small and steady. The flavor feels bigger than the work. On Camila Cooks I reach for honest food that fits a busy life. This one checks that box and pairs with a salad or a soft slice of bread. Author Camila here and I am glad to share it with you at https://www.camilacooks.com
3) Ingredients for Sun Dried Tomato Spinach Risotto
Arborio rice Short grain rice with high starch that turns each stir into a creamy bite. The grains stay tender with a small bite in the center.
Vegetable broth Warm and steady broth that helps the rice release starch. Keep it at a gentle simmer so the cooking stays even.
Sun dried tomatoes Chopped pieces that carry rich tomato flavor. They add a bright pop that lifts the dish and plays well with spinach.
Fresh spinach Roughly chopped leaves that soften right at the end. They bring color and a clean note that rounds out the bowl.
Onion Finely chopped onion cooks down sweet and fragrant. It sets a soft base that supports every bite.
Garlic Minced garlic blooms fast and brings a warm savory edge. It wakes up the rice and the tomatoes.
Dry white wine Optional splash that adds gentle acidity. It keeps the final taste bright. Water works if wine is not your thing.
Parmesan cheese Freshly grated cheese melts in at the end. It deepens flavor and ties the texture together in a creamy risotto finish.
Olive oil A simple fat that carries flavor and helps toast the rice. Choose a mild one for balance.
Butter A small knob stirred in off heat adds shine and a soft finish. It makes the spoon glide.
Salt and black pepper Season as you go so each layer tastes right. Add a last pinch before serving.
4) How to Make Sun Dried Tomato Spinach Risotto
Step one warm the broth Keep a small pot on a low simmer so each ladle slips in hot. Warm broth helps the rice cook evenly and keeps texture smooth.
Step two build the base Heat olive oil in a heavy pan over medium. Cook onion until soft. Stir in garlic and let it bloom for a minute. The room smells like dinner already.
Step three toast the rice Stir in Arborio so each grain gets a thin coat of oil. Toast for two to three minutes until edges look a bit clear. This step lays the path for creamy rice.
Step four deglaze with wine Pour in the wine if you use it and stir until it nearly disappears. Small bubbles rise and the pan looks clean again.
Step five add broth slowly Add one ladle of warm broth and stir. When the rice absorbs it add another. Keep the spoon moving often so starch releases and texture turns silky.
Step six add tomatoes After about fifteen minutes stir in the sun dried tomatoes. Their tang perks up the rice and sets a savory note.
Step seven finish with spinach and cheese Cook until the rice is tender with a small bite. Fold in spinach to wilt. Off heat stir in butter and Parmesan. Taste and season. Spoon into warm bowls.
5) Tips for Making Sun Dried Tomato Spinach Risotto
Use a wide pan so evaporation stays steady and the rice cooks at an even pace. Small sides make stirring easy and prevent sticking.
Keep broth hot not boiling. Cool broth can slow the process and make the starch tighten in a way that feels clumpy. Gentle heat keeps the texture silky.
Stir with care. You do not need to baby sit every second. A relaxed rhythm works. This is where the magic of spinach risotto shows up with less work than you think.
6) Making Sun Dried Tomato Spinach Risotto Ahead of Time
I cook the rice until it is just shy of done then spread it on a sheet pan to cool fast. The grains stop cooking and keep their bite. This gives me a head start on busy nights.
To finish later I warm a splash of broth in the pan and fold the rice back in. A few minutes of gentle heat brings back the creamy flow. This move saves time and holds quality.
For a spinach dinner idea that keeps well you can stir in the spinach right before serving. The greens stay bright and fresh and the bowl tastes like it was made right now.
7) Storing Leftover Sun Dried Tomato Spinach Risotto
Cool leftovers fast and move them to a shallow container with a tight lid. The rice holds well for two to three days in the fridge. The flavor deepens a bit by day two.
To reheat add a splash of broth and warm over low heat. Stir until the grains loosen and turn creamy again. A small pinch of salt at the end brightens the taste.
This reheats into an easy spinach recipes style lunch or side. Add a fried egg on top or fold in a few chickpeas for more protein. Leftovers never feel like leftovers with this bowl.
8) Try these Italian mains next
9) Sun Dried Tomato Spinach Risotto
Sun Dried Tomato Spinach Risotto for Spinach Dinner Recipes
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sun dried tomatoes chopped
- 2 cups fresh spinach roughly chopped
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 cup dry white wine optional
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper
Instructions
- Heat the broth in a saucepan and keep it warm at a gentle simmer.
- Warm olive oil in a heavy pan over medium heat. Cook the onion until soft then stir in the garlic for a minute.
- Stir in the rice so each grain gets coated and toasts for two to three minutes. Pour in the wine if using and stir until it nearly disappears.
- Add a ladle of warm broth. Stir until the rice absorbs it. Repeat with more broth a little at a time. After about fifteen minutes stir in the sun dried tomatoes.
- Keep adding broth and stirring until the rice is tender with a slight bite. Fold in the spinach and let it wilt.
- Take the pan off the heat. Stir in butter and Parmesan until creamy. Season with salt and black pepper. Spoon into warm bowls and serve.
10) Nutrition
One serving provides balanced comfort that fits many vegetarian tables. It sits well within spinach dinner recipes for a weeknight. Calories land in a moderate range when portions stay mindful.
Carbs come from rice which gives steady energy. Fat stays modest with olive oil and a touch of butter. Protein rises a bit with Parmesan. Add peas or chickpeas if you want more.
Salt varies with broth and cheese so taste at the end and adjust. A squeeze of lemon cuts richness without adding salt. This keeps the bowl bright and friendly to many diets.
Recipe by Camila on Camila Cooks at https://www.camilacooks.com
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