Baked Spanish Risotto
Dive into the vibrant flavors of Spain with this irresistible Baked Spanish Risotto! This one-pan wonder combines creamy Arborio rice with the smoky richness of paprika, a hint of saffron’s luxurious aroma, and the brightness of fresh tomatoes and red bell peppers. Unlike traditional stovetop risottos, this no-stir oven-baked recipe simplifies the process, making it perfect for weeknight dinners. Infused with a splash of dry white wine and finished with sweet bursts of peas, the dish is both hearty and refreshing. Garnished with chopped parsley and served with a squeeze of fresh lemon, it’s a delightful fusion of comfort and sophistication. Ready in just 45 minutes, this Spanish-inspired risotto is a must-try for lovers of Mediterranean cuisine!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1.5 cups Tomatoes, finely chopped (or canned diced tomatoes)
- 3 cups Vegetable broth
- 0.5 cup Dry white wine
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Saffron threads
- 0.5 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 Lemon wedges, for serving
Instructions
Preheat the oven to 375°F (190°C).
In an ovenproof skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the bell pepper starts to soften.
Add the Arborio rice to the pan and stir for 2 minutes to coat the grains in the oil.
Pour in the white wine and let it simmer for 2 minutes, allowing most of the liquid to evaporate.
Add the smoked paprika, ground cumin, saffron threads, salt, and black pepper. Stir to evenly combine.
Stir in the chopped tomatoes and vegetable broth, ensuring the rice is completely submerged.
Bring the mixture to a gentle simmer, then cover the skillet with a lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 25 minutes.
Carefully remove the skillet from the oven and stir in the frozen peas. Cover again and let sit for 5 minutes to allow the peas to heat through and the rice to finish cooking.
Fluff the risotto gently with a fork, adjusting the seasoning if needed.
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 43.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3422 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
