4 servings (serving size: 1 cup)

Preparing traditional risotto is quite labor-intensive. But here we combine the rice, liquid, and other ingredients and then bake. No constant stirring required.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

Ratings & Reviews

rstarrlemaitre's Review

May 07, 2012
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.

pretendchef's Review

November 06, 2011
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.

dharcooks's Review

March 21, 2011
have made this recipe several times and LOVED it every time. i can't believe risotto can be this easy! (and quick!)

karenfar's Review

October 25, 2010
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.

koriander's Review

October 19, 2010
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!

dmloss's Review

October 11, 2010
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.

BankGirl1976's Review

September 19, 2010
I have made this quite a few times...delish every time! I make it with veg broth though, to satisfy my vegetarian daughter.

user's Review

November 29, 2009
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.

gomizzou's Review

April 12, 2009
Great recipe! I served it for Easter dinner. Added a little extra broth, white wine, & white truffle oil per others' suggestions. Wonderful! Very easy!