Baked Spinach Risotto

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Total Time
40mins
Prep
10 mins
Cook
30 mins

Super easy and tasty. It's a great way to get use leftover rice!

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Ingredients

Nutrition

Directions

  1. Heat oven to 325°F.
  2. In a blender, blend tofu, salt, 2 tablespoons olive oil, and 2 tablespoons of spinach liquid until creamy.
  3. Heat 1 tablespoon olive oil in a large skillet or wok and saute onion and garlic.
  4. Stir in the rice, pepper, and spices ( i use basil and a tiny pinch of thyme, but you could sub what you like), spinach, and the creamed tofu.
  5. Spray a 1 1/2 quart dish with cooking spray and transfer rice into dish. Bake, uncovered, for 30 minutes.
Most Helpful

5 5

Super tasty. Good amount of protein, my husband loved it.

4 5

This really hit the spot! I can't find tofu of any variety very easily, so I used a soft & mild feta cheese (and therefore reduced the salt by 1/2). I also used chopped fresh spinach instead of frozen, and cooked it down a bit when I added it to the saute pan with the onions and rice. Simple and tasty! Thanks for the recipe.

4 5

This was pretty good! I love rice and spinach, and this is a quick and easy dinner. It reheated nicely, too, so I was able to eat it for a week. Thanks for submitting!