Baked Asparagus Spinach Risotto Recipe
🕒 Total Time: 1 hour
🕒 Prep Time: 15 minutes
🕒 Cook Time: 45 minutes
🍽️ Servings: 4
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 cup arborio rice
- 4 cups fresh spinach leaves
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup grated parmesan cheese, divided
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 400°F (200°C). |
| 2 | Saute Onions: In a dutch oven or oven-safe pot, heat olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. |
| 3 | Add Rice: Stir in the arborio rice, making sure it’s well-coated with the oil and onions. Cook for an additional 2 minutes, allowing the rice to toast slightly. |
| 4 | Mix in Spinach and Seasonings: Add the fresh spinach leaves, salt, and nutmeg to the pot. Stir everything together until the spinach wilts and is well combined with the rice, about 2 minutes. |
| 5 | Add Stock and Cheese: Pour in 2 cups of vegetable or chicken stock, stirring gently to combine. Bring the mixture to a simmer, then cover with a lid. Reduce the heat to low and let it cook for 7 minutes, allowing the rice to absorb the flavors. |
| 6 | Bake First Round: Stir in 1/4 cup of grated parmesan cheese. Cover the pot with its lid and transfer it to the preheated oven. Bake for 15 minutes, allowing the risotto to continue cooking and absorb the liquid. |
| 7 | Add Asparagus: Remove the pot from the oven. Stir in the trimmed and cut asparagus pieces and the remaining 1/4 cup of grated parmesan cheese. If the mixture seems too dry, you can add 1/2 to 1 cup more of stock at this stage. |
| 8 | Final Bake: Cover the pot again and return it to the oven. Bake for an additional 15 minutes, or until the liquid is almost absorbed, and the risotto is creamy and tender. |
| 9 | Serve: Remove from the oven and let it rest for a few minutes before serving. Garnish with additional parmesan cheese if desired. Enjoy your delicious Baked Asparagus Spinach Risotto! |
Nutritional Information (Per Serving):
- Calories: 365
- Total Fat: 9.7g
- Saturated Fat: 3.4g
- Cholesterol: 16.4mg
- Sodium: 521.3mg
- Total Carbohydrates: 54g
- Dietary Fiber: 4.1g
- Sugars: 5.7g
- Protein: 15.5g
Recipe Notes:
- Arborio Rice: This short-grain rice is essential for creating that creamy, luscious texture in risotto dishes.
- Stock: Feel free to use vegetable or chicken stock according to your preference. The stock adds depth of flavor to the risotto.
- Cheese: Parmesan cheese lends a rich, nutty flavor to the dish. You can also experiment with other cheeses like Pecorino Romano or Grana Padano.
- Asparagus: Trim the tough ends of the asparagus before cutting them into 1-inch pieces. They add a fresh, vibrant touch to the risotto.
This Baked Asparagus Spinach Risotto is a delightful dish that combines the creaminess of risotto with the freshness of spinach and asparagus. The oven-baking method ensures a hands-off approach to cooking this classic dish, perfect for a cozy night in or a special gathering with loved ones. 🌿🧀🍚
