Spinach Risotto with Sun-Dried Tomatoes

This recipe was originally published in Cooking Light Magazine in October 1995, but it does not appear in their online database.

Yield: 5 servings ( Serving Size: (1 cup) servings )
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  • 4 can(s) (10 1/2 oz each) low-sodium chicken broth
  • 1/3 cup(s) dry white wine
  • 1/2 cup(s) finely chopped onion
  • 3 tablespoon(s) grated fresh Romano cheese
  • 2 teaspoon(s) olive oil
  • 1/8 teaspoon(s) pepper
  • 1/2 teaspoon(s) salt
  • 1/2 ounce(s) sun-dried tomatoes packed without oil (about 8)
  • 6 cup(s) torn spinach
  • 1 1/2 cup(s) uncooked Arborio Rice


  1. Cut sun-dried tomatoes into 1/4-inch wide strips.

  2. Bring broth to a simmer in a medium saucepan (do not boil). Combine 1/2 cup warm broth and tomatoes in a bowl; cover and set aside. Keep remaining broth warm over low heat.

  3. Heat oil in a large saucepan over medium heat. Add onion; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine, cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (20 minutes total). Add tomato mixture and spinach; cook 2 minutes, stirring constantly. Remove from heat. Stir in remaining ingredients.
August 2010

This recipe is a personal recipe added by Trishia64 and has not been tested or endorsed by MyRecipes.

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