In a large saucepan, heat the butter and 3 tablespoons of olive oil over medium heat.

Add the chopped onion and minced garlic, and sauté for about 10 minutes until the onion is golden and soft.

Stir in the Arborio rice and cook, stirring constantly, for a few minutes until the grains are translucent and coated with the oil.

In another pot, bring the white wine and vegetable broth to a simmer.

Add a ladleful of the simmering broth to the rice mixture and stir until the liquid is absorbed.

Continue adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.

This process should take about 20 minutes; refer to the package instructions for the exact cooking time.

Meanwhile, prepare the tomatoes by peeling, seeding, and dicing them.

Also, chop the sun-dried tomatoes.

Rinse the spinach and remove any tough stems.

In a separate pan, wilt the spinach with a little water, then squeeze out any excess liquid and chop roughly.

Once the risotto is creamy and the rice is tender, stir in the remaining tablespoon of olive oil and the grated Parmesan cheese.

Season with freshly ground pepper to taste.

Remove the saucepan from the heat, cover with a lid, and let it rest for 5 minutes.

Stir in the chopped spinach and diced tomatoes, then warm the risotto gently for an additional 2 minutes.

Serve the Italian Spinach Tomato Risotto hot, garnished with finely chopped parsley.