Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (14g) unsalted butter
  • 1 small yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 cup (200g) Arborio rice
  • ½ cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc), or use an additional ½ cup (120ml) of vegetable broth
  • 4 cups (950ml) vegetable broth (low sodium is best), kept warm in a separate saucepan
  • ½ cup (70g) sun-dried tomatoes (oil-packed), drained and chopped
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • Optional: ¼ teaspoon red pepper flakes, for a touch of heat
  • Optional: 2 tablespoons reserved oil from sun-dried tomatoes, for extra richness and flavour

Instructions:

  1. Warm Broth: Keep vegetable broth simmering gently in a saucepan.
  2. Sauté Aromatics: Heat olive oil and butter in the large skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Toast the Rice: Add Arborio rice and stir to coat in the oil. Cook, stirring frequently, until the edges of the rice become slightly translucent.
  4. Deglaze with Wine: Pour in white wine (if using) and stir until almost completely absorbed.
  5. Add Broth Gradually: Add warm broth, ½ cup (120ml) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is creamy and al dente.
  6. Stir in Tomatoes and Spinach: Stir in sun-dried tomatoes and spinach. Cook until spinach wilts.
  7. Finish with Cheese: Stir in Parmesan cheese. Season to taste with salt, pepper, and red pepper flakes (if using). Add reserved sun-dried tomato oil (if using).
  8. Serve Hot: Spoon into bowls and garnish with extra Parmesan cheese or fresh herbs (like basil or parsley).