Baked Asparagus Spinach Risotto

Total Time
1hr
Prep
15 mins
Cook
45 mins

From Cooking Light, this is a no fail, no work risotto.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a dutch oven heat oil over medium flame.
  3. Add onions, saute until softened.
  4. Add rice, stirring to coat well.
  5. Stir in spinach, salt, nutmeg, and 2 cups of stock.
  6. Bring to a simmer and cook 7 minutes.
  7. Stir in 1/4 c cheese.
  8. Cover and bake in oven 15 minutes.
  9. Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
  10. Bake for an additional 15 minutes or until liquid is almost absorbed.
Most Helpful

5 5

The texture of this is amazingly rich and perfect. Being vegetarian I used veg stock and added a bit of crushed red pepper with the nutmeg (we like everything spicy!). I left out the spinach as we had none, but I can't wait to make this again with other veggies. Oh, and I added a clove of garlic with the onions and baked this in my corningware casserole (after starting it in a saucepan). Thanks for a great recipe that is going into my permanent files!

5 5

Delicious!! I used a 12" iron skillet and halved the recipe. I also used 3 minced cloves of garlic as others suggested. I left out the salt because my chicken stock was pretty strong and salty already. Very easy to make, turned out exceptional and am eating the leftovers right now.

5 5

This turned out great! I made mine using vegetable stock. The only difference for me was in step 10. All the liquid was absorbed and the rice was cooked through after about 7 minutes, which was fine because the asparagus was nice and bright green, and still had a slight crunch to it! Just the way I like it.