Green Risotto with Dried Tomatoes and Pecorino Roma

Name: Green Risotto with Dried Tomatoes and Pecorino Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 cups reduced-sodium chicken broth (or half broth and half water); 3 tablespoons unsalted butter; 1/2 cup finely chopped onion; 1 1/2 cups Carnaroli, Vialone Nano, or Arborio rice; 1/3 cup dry white wine; 12 ounces spinach, trimmed, washed, and coarsely chopped (4 cups lightly packed); 4 halves sun dried tomatoes in oil, rinsed, drained, and cut into 1/4-inch pieces; 1/4 cup freshly grated pecorino Romano; Kosher salt; Freshly ground black pepper

Servings: persons

1
Heat the broth to a simmer in a saucepan; keep at a gentle simmer.
2
Melt 2 tablespoons of the butter in a large deep skillet.
3
Add the onion; cook over low heat, stirring, until golden, about 10 minutes, Do not brown.
4
Stir in the rice until coated, about 2 minutes.
5
Add the wine; cook over medium-high heat, stirring constantly, until absorbed.
6
Add 1/2 cup of the hot chicken broth, Cook, stirring constantly, over medium heat until the broth is almost all absorbed.
7
Add the remaining broth 1/2 cup at a time, stirring constantly, until the risotto is creamy and the rice is plump and tender with a slight resistance to the bite, 20 to 25 minutes.
8
During the last 5 minutes of cooking, add the spinach and dried tomatoes.
9
(If you run out of broth, finish the risotto with a little boiling water.)
10
Add the remaining 1 tablespoon butter and the cheese.
11
Stir vigorously until the risotto is creamy, about 30 seconds.
12
Taste and add salt if needed.
13
Let stand off the heat for a few minutes before serving.
14
Spoon the risotto into shallow soup dishes, Add a grinding of black pepper to each bowl.
15
Serve at once.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 to 8 cups reduced-sodium chicken broth (or half broth and half water), 3 tablespoons unsalted butter, 1/2 cup finely chopped onion, 1 1/2 cups Carnaroli, Vialone Nano, or Arborio rice, and more.

Yes, Green Risotto with Dried Tomatoes and Pecorino Romano falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Risotto with Dried Tomatoes and Pecorino Romano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions