Sun-Dried Tomato Risotto with Spinach and Pine Nuts

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 551.3
  • Total Fat: 23.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 899.0 mg
  • Total Carbs: 77.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 8.4 g

View full nutritional breakdown of Sun-Dried Tomato Risotto with Spinach and Pine Nuts calories by ingredient
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Number of Servings: 4


    1 yellow onion, diced

    4 cloves garlic, minced

    2 tablespoons olive oil

    1½ cups Arborio rice

    5–6 cups vegetable broth

    ⅔ cup rehydrated sun-dried tomatoes, sliced

    ½ cup fresh spinach

    1 tablespoon chopped fresh basil (optional)

    2 tablespoons vegan margarine (optional)

    2 tablespoons nutritional yeast

    Salt and pepper to taste

    ¼ cup pine nuts


•Heat onion and garlic in olive oil until just soft, about 2 to 3 minutes. Add rice and toast for 1 minute, stirring constantly.

•Add ¾ cup vegetable broth and stir to combine. When most of the liquid has been absorbed, add another ½ cup, stirring constantly. Continue adding liquid ½ cup at a time until rice is cooked, about 20 minutes.

•Add another ½ cup broth, tomatoes, and spinach and reduce heat to low. Stir to combine well. Heat for 3 to 4 minutes, until tomatoes are soft and spinach is wilted.

•Stir in basil, margarine, and nutritional yeast. Taste, then season lightly with a bit of salt and pepper.

•Allow to cool slightly, then top with pine nuts. Risotto will thicken a bit as it cools.

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