In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

Add the Arborio rice to the skillet, stirring well to coat the grains with oil. Toast the rice for about 2 minutes, or until it becomes slightly translucent.

Begin adding the warmed broth, one ladleful at a time. Stir continuously, allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

Once the rice is cooked to your liking, stir in the chopped spinach and sun-dried tomatoes. Cook for an additional 2-3 minutes until the spinach wilts.

Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Dish up your creamy risotto and enjoy while it’s warm and fresh!