Sun-Dried Tomato & Spinach Risotto – Creamy, Vibrant & Vegan!

If you’re looking for a plant-based dinner that’s rich, comforting, and packed with bold flavor, this Sun-Dried Tomato & Spinach Risotto is a must-try. Creamy without dairy and bursting with tangy tomato and fresh greens, this risotto proves that vegan meals can be both luxurious and satisfying.

Why You’ll Love This Recipe

• 100% vegan and dairy-free
• Rich and creamy texture—no cream needed
• Packed with flavor from sun-dried tomatoes and garlic
• Perfect as a main or a side

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup Arborio rice
• 1/4 cup dry white wine (optional, or sub vegetable broth)
• 4 cups warm vegetable broth
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 cups baby spinach
• 2 tbsp nutritional yeast (for cheesy flavor)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

How to Make It

Step 1: Sauté aromatics
Heat olive oil in a large pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.

Step 2: Toast the rice
Add Arborio rice to the pan and stir to coat in oil. Let it toast for 1–2 minutes.

Step 3: Deglaze and simmer
Pour in the white wine and stir until absorbed. Begin adding warm vegetable broth one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle. Continue until the rice is tender and creamy (about 20–25 minutes).

Step 4: Add sun-dried tomatoes and spinach
Stir in chopped sun-dried tomatoes and spinach. Cook until spinach wilts and everything is well combined.

Step 5: Season and finish
Add nutritional yeast, salt, and pepper to taste. Stir well and remove from heat.

Step 6: Serve and garnish
Spoon into bowls and top with fresh herbs if desired. Serve warm and creamy!

Tips for Success

• Use warm broth to keep the cooking temperature consistent.
• Don’t rush—slowly adding broth and stirring is key to creamy risotto.
• Nutritional yeast adds a nutty, cheesy flavor without any dairy.
• Oil-packed sun-dried tomatoes add richness; dry-packed may need soaking first.

Make It a Meal

Serve this risotto with:

• A crisp side salad with lemon vinaigrette
• Garlic-roasted mushrooms
• Crusty vegan bread for scooping

Why It Works

This risotto balances creamy rice, vibrant greens, and sweet-tart tomatoes in every bite. It feels indulgent but is made with simple, wholesome ingredients. It’s proof that comfort food can be plant-based and exciting!