Oven Baked Spinach Risotto
Indulge in the creamy, comforting flavors of this Oven Baked Spinach Risotto—a fuss-free take on the classic Italian dish. This recipe combines tender Arborio rice, fragrant garlic, and sweet yellow onion cooked to perfection in a rich bath of chicken or vegetable stock and dry white wine. Fresh baby spinach adds a vibrant, nutritious twist, while grated Parmesan and a hint of lemon zest elevate the dish with luxurious creaminess and a zesty finish. Unlike traditional risotto, this version is baked in the oven, saving you time and effort without sacrificing flavor. Perfect as a hearty main or an elegant side, this one-pot risotto is garnished with fresh parsley for a stunning presentation. Ready in just 45 minutes, this easy risotto recipe is ideal for weeknight dinners or entertaining guests.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 5 cups Fresh baby spinach
- 0.75 cups Grated Parmesan cheese
- 1 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 teaspoons Lemon zest
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil and unsalted butter in a large oven-safe pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Pour the Arborio rice into the pot and stir to coat the grains with the oil and butter. Toast the rice for 1-2 minutes, stirring frequently.
Add the white wine to the pot and cook for another 2 minutes, allowing the wine to reduce slightly.
Stir in the chicken or vegetable stock, salt, and black pepper. Bring the mixture to a gentle simmer.
Cover the pot with a tight-fitting lid and place it in the preheated oven. Bake for 25 minutes, stirring halfway through the cooking time.
Remove the pot from the oven and place it back on the stovetop over low heat. Stir in the fresh spinach a handful at a time until wilted.
Mix in the grated Parmesan cheese and lemon zest. Adjust seasoning with more salt and pepper if needed.
Let the risotto sit for 5 minutes before serving to allow the flavors to meld.
Garnish with chopped parsley (if using) and serve warm.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 6921 mg | 301% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.1 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 902 mg | 69% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1228 mg | 26% | |
*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.
