Creamy Asparagus Spinach Risotto: Oven-Baked Elegance

Baked Asparagus Spinach Risotto

A luscious spin on the classic Italian risotto, this baked asparagus spinach risotto brings together tender arborio rice, vibrant green vegetables, and creamy cheese in an effortless one-pot bake. Combining stovetop sautéing with oven baking yields a hands-off yet indulgent dish perfect for weeknight dinners or when entertaining guests.

⏱️ Time

Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes

🍽️ Need Equipment

Oven-safe Dutch oven or heavy oven-proof pot with lid
Chef’s knife and cutting board
Measuring cups and spoons
Wooden spoon or heat-proof spatula

🔖 Tags

#Vegetarian #OnePotMeal #ComfortFood #Italian #WeeknightDinner

🍴 Serving Size

4 generous portions

⚙️ Difficulty Level

Medium

🚨 Allergen Information

Dairy: Contains Parmesan cheese and butter (if used).
Gluten: Naturally gluten-free if using gluten-free stock.
Nutmeg: Avoid if allergic to tree nuts (cross-reactivity).

🥦 Dietary Preference

Vegetarian
Can be made gluten-free with certified gluten-free stock

🍽️ Course

Main course

🌍 Cuisine

Italian-inspired

📝 Ingredients

Ingredient	Quantity
Olive oil	1 tablespoon
Yellow onion, finely chopped	1 medium
Arborio rice	1 cup
Fresh spinach leaves	4 cups
Salt	¾ teaspoon
Ground nutmeg	½ teaspoon
Vegetable or chicken stock	3 cups
Grated Parmesan cheese	½ cup (divided into ¼ + ¼ cup)
Asparagus, trimmed & cut into 1″ pieces	1 bunch

📋 Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Place your Dutch oven or oven-proof pot on the stovetop to begin the stovetop portion while the oven heats.
Sauté the Aromatics
In the pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 4–5 minutes.
Toast the Rice
Stir in the arborio rice, ensuring each grain is coated in oil. Continue to cook for 1–2 minutes until the edges of the rice become slightly translucent.
Incorporate Spinach & Seasonings
Add the spinach, salt, and nutmeg. Stir constantly until the spinach wilts and integrates with the rice, around 2 minutes.
Begin Simmering
Pour in 2 cups of stock, stir gently, and bring to a simmer. Cover with the lid, reduce heat to low, and let simmer for 7 minutes. This allows the rice to absorb liquid and flavor.
First Bake with Cheese
Remove the lid and stir in ¼ cup Parmesan. Replace the lid and transfer the pot to the preheated oven. Bake for 15 minutes.
Add Asparagus & More Cheese
Carefully remove the pot. Stir in the asparagus pieces and the remaining ¼ cup Parmesan. If the mixture appears too thick, add up to 1 cup more stock to achieve a creamy consistency.
Final Bake
Cover again and bake for a final 15 minutes, or until the risotto is tender and the liquid is nearly absorbed.
Rest & Serve
Remove from oven and let rest, covered, for 5 minutes. This resting period allows flavors to meld and the risotto to set slightly before serving.

🌟 Preparation Tips

Even Chopping: Uniformly chop asparagus and onion to ensure even cooking.
Room-Temperature Stock: Warm stock speeds up absorption and prevents temperature shocks to rice.
Lid Use: Keeping the pot covered locks in moisture, ensuring creamy grains.

📊 Nutritional Information (Per Serving)

Nutrient	Amount
Calories	365 kcal
Total Fat	9.7 g
– Saturated Fat	3.4 g
Cholesterol	16.4 mg
Sodium	521.3 mg
Total Carbohydrates	54 g
– Dietary Fiber	4.1 g
– Sugars	5.7 g
Protein	15.5 g

💡 Tips and Tricks

Cheese Variations: Swap Parmesan for Pecorino Romano or Grana Padano for sharper flavor.
Herb Finish: Sprinkle fresh chopped parsley or basil over the top before serving.
Vegan Option: Use vegan Parmesan and omit nutmeg or replace with a pinch of garlic powder.

➕ Add-Ons

Mushrooms: Sauté 1 cup sliced cremini mushrooms with onions for earthy depth.
Cherry Tomatoes: Stir in halved cherry tomatoes just before serving for brightness.
Pine Nuts: Toasted pine nuts sprinkled on top add crunch.

🍽️ Side Dishes

Arugula Salad: Toss peppery arugula with lemon vinaigrette for contrast.
Garlic Bread: Crusty bread rubbed with garlic and olive oil complements creamy risotto.
Roasted Vegetables: Oven-roasted carrots or bell peppers add color and texture.

🔧 Improvements

Creamier Texture: Stir in 2 tablespoons butter after baking for extra richness.
One-Pot Cleanup: Line the lid with foil to catch any bubbling cheese for easier cleaning.
Spice Kick: Add a pinch of red pepper flakes when sautéing onions for subtle heat.

🥡 Save and Store

Refrigeration: Transfer leftovers to an airtight container; refrigerate up to 3 days.
Reheating: Gently reheat on the stovetop with a splash of stock or water to revive creaminess.
Freezing: Not recommended, as texture may become grainy after freezing.

❓ FAQ

Q: Can I use frozen spinach?
A: Yes. Thaw and drain well, then stir in step 4.

Q: What if I don’t have a Dutch oven?
A: Use any oven-safe pot with tight-fitting lid, or transfer to a baking dish and cover with foil.

Q: Can I prepare this ahead?
A: Complete through step 5, then refrigerate. Add asparagus and bake when ready to serve.

🏁 Conclusion

This baked asparagus spinach risotto is the ideal marriage of creamy arborio rice and vibrant green vegetables in a hands-off one-pot meal. From the stovetop sauté to the gentle oven bake, each step layers flavor and texture, resulting in a dish that’s as comforting as it is elegant. Whether served as a cozy family dinner or as the centerpiece of a dinner party, its simplicity and richness will garner rave reviews.