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Sun-Dried Tomato and Spinach Risotto Recipe


This is a creamy rice dish with sun-dried tomatoes and spinach. It's cheesy and has a little garlic taste. You cook the rice slowly and stir a lot. It's a warm, yummy meal for dinner.


350 g Arborio Risotto Rice
1.2 L Vegetable Stock
1 Medium Onion, finely chopped
3 Garlic Cloves, minced
2 Tbsp Sun-Dried Tomato Paste
150 g Sun-Dried Tomatoes, chopped
100 g Baby Spinach
1 Tbsp Fresh Thyme
4 Tbsp Unsalted Butter
120 g Parmesan Cheese, grated
Salt to taste
Black Pepper to taste
2 Tbsp Olive Oil


In a pot, heat the vegetable stock until simmering, then reduce heat to keep warm.
In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pan, stirring to coat with the oil and butter. Toast the rice for 2 minutes.
Mix in the sun-dried tomato paste, chopped sun-dried tomatoes, and fresh thyme, stirring for another minute.
Gradually add the warm vegetable stock to the rice, one ladle at a time, stirring constantly. Wait until the stock is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 30 minutes.
Stir in the baby spinach and cook until wilted.
Remove the pan from heat and stir in the remaining 3 tablespoons of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Cover the pan and let it sit for 2 minutes to allow the flavors to meld.
Serve the risotto hot, garnished with extra Parmesan cheese if desired.

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