Baked Spinach Risotto
Elevate your dinner game with this indulgent Baked Spinach Risotto—a comforting, oven-baked twist on the classic stovetop dish that brings together rich, creamy textures and vibrant flavors. Made with Arborio rice gently toasted and deglazed with dry white wine, this recipe delivers sophistication with minimal fuss. Fresh spinach adds a healthy pop of color and nutrients, while grated Parmesan cheese and butter melt into a velvety consistency. A zesty hint of lemon zest brightens the dish, balancing the savory notes beautifully. Perfectly baked in vegetable broth for effortless cooking, this one-pot recipe is ideal for busy weeknights or cozy gatherings. Garnished with fresh parsley, it’s a dish that embodies simplicity and elegance while being easy to serve warm straight from the oven. Treat your taste buds and make this crowd-pleaser today!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Fresh spinach
- 4 cups Vegetable broth
- 0.5 cups Dry white wine
- 1 medium Yellow onion
- 3 units Garlic cloves
- 0.75 cups Parmesan cheese, grated
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Finely dice the onion and mince the garlic. Set aside.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Stir in the Arborio rice and cook for 2-3 minutes, stirring often, until the rice is lightly toasted.
Deglaze the pan by pouring in the white wine. Stir and let it cook for 1-2 minutes until most of the liquid has evaporated.
Add the vegetable broth, salt, and black pepper. Stir well to combine.
Cover the pot with a lid or foil and place it in the preheated oven. Bake for 25-30 minutes, stirring once halfway through.
While the risotto is baking, rinse and roughly chop the fresh spinach leaves.
Once the risotto has baked for 25-30 minutes, remove it from the oven and stir in the chopped spinach. Cover and let sit for 5 minutes to allow the spinach to wilt.
Stir in the butter, Parmesan cheese, and lemon zest until creamy and well-combined. Taste and adjust seasoning if needed.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4566 mg | 199% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 20.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2107 mg | 45% | |
*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.
