Description
A creamy risotto featuring sun-dried tomatoes and fresh spinach, bringing warmth and comfort to your table.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, warm the vegetable broth over low heat.
- In a large skillet, heat olive oil over medium. Add diced onion and sauté until translucent, about 4 minutes.
- Add minced garlic and cook for an additional minute, avoiding burning.
- Stir in Arborio rice and cook for 1-2 minutes until slightly toasted.
- Begin adding warm vegetable broth one ladle at a time, stirring frequently for 18-20 minutes until absorbed.
- Once creamy and al dente, fold in sun-dried tomatoes and spinach.
- Remove from heat and stir in Parmesan until melted.
- Season with salt and pepper to taste.
- Serve warm in bowls.
Notes
Make ahead by cooking the risotto a day in advance. To reheat, add a splash of broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg