Best 2 Oven Baked Spinach Risotto Recipes

Indulge in the culinary delight of oven-baked spinach risotto, a delectable dish that combines the richness of arborio rice, the vibrant flavor of spinach, and the creamy decadence of parmesan cheese. This oven-baked version offers a hassle-free cooking experience, allowing you to savor the authentic taste of risotto without the constant stirring.

Explore variations of this classic recipe, including a creamy spinach and mushroom risotto that introduces earthy notes from sautéed mushrooms, and a sun-dried tomato and spinach risotto that adds a tangy twist with sun-dried tomatoes. For a vegetarian delight, try the spinach and zucchini risotto, where tender zucchini adds a refreshing crunch and vibrant color.

For those seeking a gluten-free option, the spinach and quinoa risotto substitutes quinoa for arborio rice, creating a protein-packed and equally flavorful dish. Experience the vibrant flavors of spinach risotto, whether you prefer the classic version or one of its delectable variations.

Let's cook with our recipes!

OVEN-BAKED SPINACH RISOTTO

Oven-Baked Spinach Risotto image

Make and share this Oven-Baked Spinach Risotto recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 small green bell pepper, seeded and finally chopped
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1 cup arborio rice
3 cups fresh spinach leaves
1 (14 ounce) can chicken broth (or use homemade chicken broth)
1/2 cup grated parmesan cheese, divided
1 pinch cayenne pepper (optional or to taste)
salt & freshly ground black pepper (to taste)

Steps:

Set oven to 375 degrees F.
Butter a 1-1/2-quart casserole dish.
Heat oil and butter in a skillet over medium heat.
Add in green pepper, onion and garlic; saute for about 5 minutes.
Add in the rice; stir to coat well.
Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
Transfer mixture to the prepared casserole dish.
Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
Bake for 35-40 minutes or until the rice is tender.

OVEN-BAKED MUSHROOM & BABY SPINACH RISOTTO

Oven-Baked Mushroom & Baby Spinach Risotto image

This looks so simple! I have to try this one out: "an easy one-pot meal ideal for a busy weeknight". Coutesy of Sanitarium.com.au I've taken the liberty of changing the original chicken flavoured stock cube and water for 5 cups of veggie stock.

Provided by Rhiannon and Matt

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups arborio rice
5 cups vegetable stock
3 tablespoons margarine
3 cups mushrooms, sliced
1/2 cup parmesan cheese, finely grated
2 cups baby spinach leaves (or chopped spinach leaves)
2 tablespoons chives, chopped (or other herbs of your choice)
salt, to taste
pepper, to taste

Steps:

Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.

Nutrition Facts : Calories 335.6, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.3, Sodium 204.2, Carbohydrate 54.7, Fiber 2.5, Sugar 0.7, Protein 9

Tips:

Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
Cook the rice properly: Arborio rice is a short-grain rice that is used to make risotto. It has a high starch content, which helps to create a creamy texture. Cook the rice according to the package directions, or until it is al dente (still slightly firm to the bite).
Use a good quality broth: The broth you use will greatly affect the flavor of the risotto. Use a flavorful broth, such as chicken broth, vegetable broth, or seafood broth. You can also use a combination of broths.
Add the liquid gradually: Add the broth to the rice gradually, stirring constantly. This will help to prevent the rice from becoming gummy.
Cook the risotto until it is creamy: Risotto should be cooked until it is creamy and slightly loose. It should not be too thick or too runny.
Add the spinach at the end: Add the spinach to the risotto at the very end of the cooking process. This will help to preserve its color and flavor.
Serve immediately: Risotto is best served immediately after it is cooked. If you need to keep it warm, cover it with a lid and place it in a warm oven.

Conclusion:

Oven-baked spinach risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is creamy, flavorful, and packed with spinach. With a few simple tips, you can make a perfect risotto every time.

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