Baked Risotto Recipe With Asparagus, Spinach & Parmesan Is Ready in 1 Hour by Jan Mostrom
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We learned this baked risotto recipe at a cooking class we took years ago and it remains one of our all-time favorites. If you've ever made traditional risotto you need to be very attentive to the process, stirring all the time. Not so with this oven-baked risotto recipe with asparagus, spinach and Parmesan cheese. This creamy risotto so easy!
Just sauté all the ingredients on the stovetop and pop into the oven to make this creamy delicious one-pan dinner. You will not be disappointed.
The ingredients for this baked asparagus and spinach risotto are simple: onion, Arborio rice, chicken or vegetable broth, fresh spinach, nutmeg, asparagus and grated Parmesan cheese. Serve this creamy risotto as a vegetarian main dish or as a side dish with your favorite protein.
Happy date night cooking!
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 30 to 35 minutes
Total Time: 60 to 65 minutes
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium to large yellow or white onion, chopped
- 1 teaspoon sea salt
- 1 cup Arborio rice (naturally gluten-free)
- 2 cups chicken or vegetable broth (try my homemade vegetable broth recipe)
- 6 ounces spinach (I prefer organic and stems removed)
- 1/4 teaspoon nutmeg (fresh grated is the best)
- 1 bunch asparagus, trimmed and cut into 1-inch slices
- 1/2 cup grated Parmesan
Here's how to make it:
- Heat olive oil, onion and salt on medium in an ovenproof medium pan for about 5 minutes. When onion is soft add rice and stir.
- Add all the spinach, nutmeg and the broth. Stir until the spinach is wilted and mixed into the rice and broth.
- Add the asparagus and half of the Parmesan. Mix thoroughly and smooth out the top.
- Sprinkle the remaining Parmesan cheese on top.
- Place into a preheated 375-degree F oven. Bake for 30 to 35 minutes or until liquid is absorbed.
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