Monday, April 5, 2010

Tasty Tuesdays: Baked Risotto with Asparagus, Spinach, and Parmesan

I was just over visiting Mary Loyal's blog here, and the recipe she had for risotto cakes sounded so tasty.   Have you ever made risotto?  It is a dish that realllyyy tests my culinary patience, I will admit.  You would think that a girl who can wait for her roux to turn the color of mahogany could stir in some chicken broth until the natural starchiness of the risotto comes through.  But no.  I get impatient and turn the heat up and then my liquid runs out before the risotto has a chance to fully cook.  Don't get me wrong, I like my pasta al dente, but crunchy.  No thank you.

At some point, I came across this recipe on for baked risotto with asparagus, spinach, and parmesan, and I thought I'd try it to see if I had better luck when the slow cooking was left to the oven as opposed to me.  Turns out, the oven does a darn good job!  I find that this dish is the perfect base for any of your favorite ingredients.  Try it with mushrooms and asiago.  Add in lemon and cherry tomatoes.  Toss in some basil for a a little sweetness and some color.  Anything you like!  Also, I always substitute one half cup of broth with one half cup of white wine.  Why not!

Yield: 4 servings (serving size: 1 cup)


  • 1  tablespoon  olive oil
  • 1  cup  finely chopped onion
  • 1  cup  uncooked Arborio rice
  • 8  cups  spinach leaves (about 4 ounces)
  • 2  cups  fat-free, less-sodium chicken broth
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground nutmeg
  • 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
  • 1 1/2  cups  (1-inch) diagonally sliced asparagus


Preheat oven to 400°.
Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese.
Cover and bake at 400° for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

Nutritional Information

309 (22% from fat)
7.6g (sat 2.9g,mono 3.7g,poly 0.6g)


  1. one word . . . YUM!! That looks and sounds delish! Thanks so much for sharing!! Can't wait to try it! Have a great week!

  2. YUM. This sounds wonderful! I've cooked risotto a number of times before (Parmesan with a hint of lemon w/fresh tomatoes & basil is my favorite combo) however, I've never tried baking it before - sounds like a great idea! And I'm always up for a little wine in *any* meal :-) Mmmm... Thanks for shareing!

  3. I will have to try this soon. Sounds like the perfect dinner with some roast chicken or even by itself!

  4. I love risotto!! Delicious! I like to make a parmesan cheese risotto that is to die for!! This recipe sounds great too! Thanks for sharing!

  5. Ooh, that looks really good. And I am STARVING!!!

  6. YUM YUM YUM Jen! You have mad patience skills to tackle risotto. We are SO on the same page...something about stirring a roux into its deep brown submission is like a fierce challenge, but risotto, MEH, just gets exhausting sometimes. THAT SAID, holy wow this sounds amazing. Love all the veggies in it and cheeeeeese...

    There is a restaurant close by that makes fried risotto balls with the most decadent homemade marinara sauce. TDF!

    Ok now I am starving. Note to self don't read Jen's Tasty Tuesdays on an empty stomach!

    XOXO Love ya girl!

  7. oh my. risotto is one of my all time fave italian dishes.

  8. I'm definitely going to have to try out this recipe. My mouth started watering just reading it...YUM!

  9. Love this recipe!! Have made it for years. Sometimes I stir in some cooked chicken and it's a one pot wonder. Mmmm.

  10. Yum! Thanks for sharing. I love Dutch Oven recipes that cook in the oven. They are so easy, which is nice. Plus, I can have this one since it's gluten free. Hooray! :)

  11. Smells wonderful! You gotta get this smell-a-blog

  12. Ooh, that sounds and looks quite tasty!



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