Description
A creamy and delicious one-pot risotto featuring sun-dried tomatoes and fresh spinach, perfect for a quick weeknight dinner.
Ingredients
Scale
- 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
Instructions
- In a saucepan, bring the vegetable broth to a gentle simmer over low heat.
- In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Toss in the Arborio rice and toast it for 1-2 minutes, stirring frequently.
- Mix in the chopped sun-dried tomatoes and scrape the bottom of the pan for flavor.
- Gradually add the warm vegetable broth one ladle at a time, stirring frequently until absorbed, about 15-20 minutes.
- When the rice is almost cooked, fold in the fresh spinach and let it wilt.
- Remove from heat and stir in the grated Parmesan cheese.
- Taste and season with salt and pepper, then serve warm.
Notes
Customize with any leftover vegetables or proteins you have on hand for a quick meal. Pairs well with grilled chicken or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg