Sun-Dried Tomato and Spinach Risotto: Your New Go-To Weeknight Dinner!

Name: Sun-Dried Tomato and Spinach Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth; 1 cup sun-dried tomatoes, chopped; 2 cups fresh spinach, chopped; 1 small onion, finely chopped; 2 cloves garlic, minced; ½ cup grated Parmesan cheese; 2 tablespoons olive oil; Salt and pepper to taste

Posted on February 14, 2026

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This Sun-Dried Tomato and Spinach Risotto comes together in about 30 minutes and is made all in one pot for a quick and easy dinner your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Seriously, it’s a lifesaver for those busy nights!

Ingredient Breakdown

Here’s what you’ll need to whip up this delightful dish. I love to keep my pantry stocked with these staples!

1 cup Arborio rice
4 cups vegetable broth
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
1 small onion, finely chopped
2 cloves garlic, minced
½ cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste

Now, let’s get cooking!

Let’s Get Cooking!

Heat the broth: In a saucepan, bring your vegetable broth to a gentle simmer over low heat. This allows it to be warm when you add it to the rice, helping it cook evenly.
Sauté the onions: In a large skillet (preferably non-stick), heat the olive oil over medium heat. Add the chopped onion and cook it until translucent, about 3-4 minutes. You want it soft, fragrant, and just starting to turn golden.
Add garlic: Stir in the minced garlic, cooking until fragrant, just about a minute will do! You can almost taste the magic, can’t you?
Toast the rice: Toss in the Arborio rice and toast it for 1-2 minutes, stirring frequently. This step is important as it adds a nice nuttiness to the finished dish.
Stir in the sun-dried tomatoes: Once the rice is toasted, mix in the chopped sun-dried tomatoes. Scrape the yummy bits off the bottom of the pan; that’s where a lot of flavor hangs out!
Add broth gradually: Now, it’s time for the broth! Gradually add the warm vegetable broth one ladle at a time, stirring frequently until it’s absorbed, this will take about 15-20 minutes. You’ll know it’s done when the rice is creamy and al dente, meaning not too soft, maintaining a bit of a bite to it.
Fold in the spinach: When your rice is almost cooked, fold in the fresh spinach and let it wilt oh, how lovely it looks! This should only take a minute or two.
Cheese, please! Remove the skillet from heat and stir in the grated Parmesan cheese. The whole dish will take on this creamy texture that’s just out of this world.
Season and serve: Taste your risotto and season with a couple pinches of salt and pepper. Serve warm, and you’re ready to dig in!

Why I Love This Recipe

This risotto is my go-to recipe when I need something that’s easy, comforting, and totally crowd-pleasing! Seriously, it’s one of those meals that makes everyone at the table happy. I’m a real sucker for creamy dishes that don’t take forever to make, and this one fits the bill perfectly! Plus, you can use whatever odds and ends you have in the fridge, swap out the spinach for kale or throw in some leftover grilled chicken if that’s what you’ve got. The best part is that this dish is always a hit, without stressing over complicated techniques!

If you loved this recipe, be sure to check out my Gordon Ramsay Butternut Squash Risotto, my Gordon Ramsay Lobster Risotto, or my Gordon Ramsay Shrimp Risotto!

Why This Recipe Works

Quick & Easy

The beauty of this risotto is that it comes together all in one pot, simplifying the cooking process and making cleanup a breeze! Perfect for busy weeknights when you want something satisfying but haven’t got hours to spend in the kitchen.

Customizable

Feeling creative? Great! This risotto is so easy to customize. Swap in any veggies you have in the fridge. Peas, asparagus, or even leftover roasted veggies will work wonderfully! You can also adjust the flavors with different types of cheese or herbs. No rules here, just deliciousness!

Comfort Food

Let’s be honest, creamy risotto just feels like a warm hug, doesn’t it? Loaded with tons of flavor and heartiness, it’s that kind of comfort food we all crave, especially on chilly nights.

Crowd-Pleaser

Your whole family will love this recipe! Each bite is rich, satisfying, and perfectly balanced with the savory notes of garlic, cheese, and the earthiness of the sun-dried tomatoes. Even my picky kids ask for seconds!

Serving Suggestions

How to Serve This Risotto

Serve your Quick and Easy Sun-Dried Tomato and Spinach Risotto as a main dish or as a side alongside your favorite protein! Grilled chicken, shrimp, or even a simple side salad complement it beautifully. I usually pair it with a light, crisp arugula salad tossed in lemon vinaigrette, so refreshing!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it! Just make sure to store it in freezer-safe containers for a delicious meal later on.

Reheating Instructions

When it’s time to eat your leftovers, simply add a splash of broth or water to a skillet or microwave-safe bowl and reheat it gently over medium heat or in the microwave until warmed through, about 2-3 minutes, stirring occasionally.

There you have it! This Quick and Easy Sun-Dried Tomato and Spinach Risotto is not only a fantastic addition to your weeknight dinner repertoire, but it’s also a dish that will impress your family and friends. Toss this lovely, creamy risotto together, pour yourself a glass of wine, because you totally deserve it, and soak up the joy of a delicious meal. Enjoy!

I hope you enjoy making this risotto as much as I do! Trust me; you’ll be smiling ear-to-ear when you take that first creamy bite. Happy cooking! For more Recipes Follow Us in our Pinterest.