Enjoy a fancy risotto dinner with less fuss using this recipe tweak—bake your risotto! Traditional risotto requires stirring small batches of hot broth into the rice every few minutes, but our baked method creates a similar consistency without extra tending. This vegetarian version comes loaded with broccoli and spinach, but feel free to add your favorite veggies instead.
Easy Baked Broccoli-Spinach Risotto
Ingredients
- 2 teaspoons olive oil
- 1/4 cup (40 grams) chopped shallots
- 1 cup (195 grams) uncooked arborio (risotto) rice
- 1/4 cup (120 grams) white wine
- 3 cups (235 grams) low-sodium vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 8 ounces broccoli, cut into small florets (about 3 cups)
- 1/2 cup (56 grams) freshly grated Parmesan cheese
- 1(5-ounce or 140 grams) package fresh spinach, coarsely chopped
Directions
Preheat oven to 375°F.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sauté shallots for 3 minutes or until tender. Add rice; cook 1 minute, stirring constantly.
Stir in wine; cook 1–2 minutes until wine evaporates. Stir in broth, nutmeg, salt and pepper. Stir in broccoli. Bring mixture to a boil over medium-high heat; remove from heat.
Cover, and bake 20 minutes. Uncover, and stir in Parmesan cheese and spinach. Serve immediately.
Nutrition Information
Serves: 4 | Serving Size: 1 1/4 cups
Per serving: Calories: 301; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 11mg; Sodium: 676mg; Carbohydrate: 49g; Dietary Fiber: 3g; Sugar: 4g; Protein: 10g
Nutrition Bonus: Potassium: 418mg; Iron: 8%; Vitamin A: 102%; Vitamin C: 119%; Calcium: 20%
Energizing Tips (optional)
- Serve with 3 ounces of cooked salmon for more calories, protein and heart-healthy omega-3 fats. (Per serving: Calories: 427; Fat: 10g; Carbohydrate: 49g; Dietary Fiber: 3g; Sugar: 4g; Protein: 32g)
Photo Credit: Julia Rutland
