Preparing traditional risotto is quite labor-intensive. But here we combine the rice, liquid, and other ingredients and then bake. No constant stirring required.
1 tablespoon olive oil
1 cup finely chopped onion
1 cup uncooked Arborio rice
8 cups spinach leaves (about 4 ounces)
2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 1/2 cups (1-inch) diagonally sliced asparagus
How to Make It
Preheat oven to 400°.
Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese.
Cover and bake at 400° for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.
I made this last minute when I ran out of ingredients for another recipe, and boy am I glad I did! Rich baked flavor - especially the spinach, cooking for so long - and the rice was perfectly fluffy and tender. I cooked for about 5 minutes less than stated, otherwise more liquid is needed, as other raters pointed out. Served with spinach salad.
So good and so easy! I served this for company and it got recipe requests. I didn't make any adjustments, though it would have been great with the addition of some wine to replace some of the broth. A note, though: this is a really tasty side dish, but I haven't found that this easy oven method gets an equivalent result to the stovetop (stirring, stirring, stirring) traditional risotto method.
I thought this was good but not a wow! I had to add more broth while baking because the liquid was absorbed. In the end the risotto was a little mushier than I like it. Good flavor though. I think the stove top method is more fool proof.
I thought this recipe was really good. I followed the recipe exactly, except I used 6 oz of spinach and added more broth when I added the asparagus because it seemed kind of dry. I will make again, but next time I might add the asparagus when I add the spinach because it wasn't done enough and I will add wine as other reviewers suggested.
I don't know what happened with this recipe but the rice turned out slightly undercooked and the dish as a whole was very sticky. It's probably me since I don't do well with traditional risotto. I did like the flavor contrasts but I won't make this again.