Baked Risotto with Asparagus, Spinach, and Parmesan

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.

have made this recipe several times and LOVED it every time. i can't believe risotto can be this easy! (and quick!)

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.

LOVE this dish and make it many times! I add mushrooms to the onion saute, and use a box of thawed well drained chopped spinach. The EASIEST risotto recipe ever, and DELISH!

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 have made this quite a few times...delish every time! I make it with veg broth though, to satisfy my vegetarian daughter.

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.

Great recipe! I served it for Easter dinner. Added a little extra broth, white wine, & white truffle oil per others' suggestions. Wonderful! Very easy!