Sundried Tomato and Spinach Risotto

Sundried Tomato and Spinach Risotto

Risotto is one of those dishes that sounds fancy and difficult to make, but it’s actually quite easy. All it takes is a little bit of focus and some great ingredients. This late summer risotto combines the richness of butter and white wine with sweet sundried tomatoes and fresh basil and spinach for an amazing mix of flavor.

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As the weather begins to turn cool we naturally tend to crave the coziest of foods, and it doesn’t get much cozier than risotto.

What is risotto?

There is a common misconception that risotto is a pasta dish. While it is true that risotto is Italian in origin, it is not pasta. The dish is creamy rice that has been slowly cooked in wine and flavored broth.

Most risottos have a base of sauteed vegetables like mushrooms, garlic, and shallots or even asparagus. Short grained Italian rice is used to make risotto the most common kind being Arborio rice.

You can find this in your local grocery store in the Italian section. Or try a bulk foods store that will most likely carry several different varieties of Italian rice. Some other examples are Vialone and Carnaroli. If you can’t find these either try Basmati or even sushi rice!

pan and bowl of risotto

Ingredients You Will Need

  • Rice
  • Butter
  • White Wine
  • Parmesan Cheese
  • Sundried Tomatoes
  • Fresh Spinach
  • Fresh Basil
  • Chicken Broth
  • 2 Cloves of Garlic

How to Make Risotto

stovetop pan of risotto

The time laborious process of making risotto is what creates the beautiful flavor and texture. While not difficult the process does require full on attention for at least 20 minutes. No setting a timer and walking away.

This is because for a true risotto the liquid must be added a ladle full at a time until it is completely absorbed by the rice.

Get started by heating your chicken broth in a pan on medium heat. In a separate skillet melt the butter and sautee the garlic and fresh spinach until fragrant and wilted.

Now it is time to start cooking the rice. Pour the rice into the skillet and stir to combine with the melted butter and spinach. Let the rice toast slightly but be careful not to burn it or allow it to brown. Next, add the wine and stir slowly until the wine is completely absorbed.

Here is where the ladle will come in handy…slowly ladle a scoop of the chicken broth into the cooking rice. Stir this into the rice and watch as it is absorbed into the mixture. Once the broth is absorbed you can add another ladle until the chicken broth is completely gone.

Cooking Tip:

At this point, I typically try to sample a piece of rice to test the doneness. It should be soft and tender but not mushy or chewy. If the rice seems underdone heat up another cup of chicken broth and slowly add more to the rice until it seems cooked through.

If it’s mushy or overdone there honestly is not much that can be done. But hey you tried to make something new! The flavors will still be there, and you can attempt the master the recipe again another time. (Because who really minds eating more risotto).

The final step of cooking sundried tomato and spinach risotto is to add the sundried tomatoes and parmesan cheese. This is my favorite part, I love watching the gooey cheese melt into the warm risotto. I buy the real grated parmesan that can be found at the cheese counter in the deli section. Not the fake stuff that comes in the green can (there are cellulose fibers in that mixture that don’t allow the cheese to melt well).

Mix well and you are ready to eat!

Spoon of Risotto

What to serve with Risotto?

Personally I think risotto is an elegant standalone dish. But I am married to someone who prefers to have some meat in his main meal of the day. So typically I also bake a few salmon or tilapia fillets to serve with risotto.

How to Store the Leftovers

I’m not going to lie, risotto really is best eaten when it is first prepared. The flavor profile just doesn’t seem to come back after it has set for a while, and the texture of the rice can get gummy.

However, if you have leftovers store them in an airtight container in the fridge for up to five days. To reheat the risotto place it on the stovetop and add a little bit of wine and butter and heat until warmed completely through.

bowl of risotto with spoon

Spinach and Sundried Tomato Risotto

A delicious and decadent meal that is easy to make, Spinach and Sundried Tomato risotto is the perfect cozy dish.

Course Main Course
Cuisine American, Italian
Keyword comfort food, date night recipe, fresh basil, italian dish, rice, risotto,, spinach, sundried tomato
Prep Time 5 minutes
Cook Time 35 minutes


  • 2 cloves fresh garlic
  • 1 cup fresh spinach
  • 3 tbsp chopped fresh basil
  • 1/4 cup sundried tomatoes
  • 3 tbsp butter
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 1 1/2 cup arborio rice
  • 1/2 cup freshly grated parmesan


  1. Melt butter in a large skillet. In a separate pot heat the chicken broth.

  2. Mince the garlic cloves and add to the melted butter with the fresh spinach. Cook until garlic is fragrant and the spinach is wilted.

  3. Add rice to the butter mixture, stir to coat and lightly toast. Do not let the rice burn or brown.

  4. Slowly, add the white wine, gently stir until completely absorbed.

  5. Begin to add the heated chicken broth slowly, adding only one ladle full at a time. Allow the liquid to be completely absorbed by the rice before adding more. Continue until all of the chicken broth has been added.

  6. Reduce heat and add fresh basil, sundried tomatoes, and parmesan cheese to the cooked rice. Mix well. Serve immediately.

If you create this recipe I would love to hear about it or see how it went! Don’t forget to rate the recipe and leave a comment below or shoot me an email. For more recipes, and tidbits of Mid Mitten life follow me on Pinterest, Instagram, and Facebook. 

Until we cook again! 

~ Chloe M.

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