Baked Asparagus Spinach Risotto

"From Cooking Light, this is a no fail, no work risotto."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Annacia photo by Annacia
Ready In:
1hr
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
  4. Chia, this recipe was delicious! Although I did make just a few changes to use ingredients I had on hand. I replaced the spinach with collard greens and added 2 minced cloves of garlic to the onion sautee to add to the flavor of the collards. I also replaced the chicken broth with vegetable broth. The flavor was terrific!! We are looking forward to having this recipe again!
     
  5. I made it a *bit* lighter by skipping the sautéing in oil. I just started with the stock and added the rice and onion to that. Aside from that I followed the directions and got a delightful risotto. This method of making the classic rice dish in the oven work's perfectly. There's no need for all that stirring. I love this way of making it. Made for ZWT4.
     
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Tweaks

  1. Chia, this recipe was delicious! Although I did make just a few changes to use ingredients I had on hand. I replaced the spinach with collard greens and added 2 minced cloves of garlic to the onion sautee to add to the flavor of the collards. I also replaced the chicken broth with vegetable broth. The flavor was terrific!! We are looking forward to having this recipe again!
     
  2. My family loved this. I used California short grain rice instead of arborio and this came out great!
     
  3. Excellent! I used broccoli and peas instead of asparagus, Asiago instead of Parmesan. I see lots of variation possibilities with this recipe, and it's both easy and delicious enough that I know I will make this often. Thank you!
     
  4. This is an absolute keeper!! I used a small container of lump crab meat instead of the chicken and maybe a tad more cheese than called for. Never again will I ignore my dinner guests because I am too busy stirring my risotto!!
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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