Thursday, March 26, 2009

Baked Risotto with Asparagus, Spinach and Parmesan

I found this cookbook in the cupboard. A title like "3 Books in 1 - Appetizers, Party Food and Entertaining" offered some interest when looking to create a full meal with one book. It was a hand me down from Auntie Takeout who by virtue of her name alone, doesn't cook so why would she need a cookbook. Good for me!

I've never tried preparing a baked risotto and how fortunate that I had all the ingredients in the house.


1 Tbsp olive oil
1 cup finely chopped onion
1 cup arborio rice
8 cups (8 to 10 oz) spinach leaves, torn into pieces
2 cups chicken broth
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup grated parmesan cheese, divided
1 1/2 cups diagonally slice asparagus


1. Preheat oven to 400 F. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Heat olive oil in large skillet over medium-high heat. Add onion; cook and stir 4 minutes or until tender. Add rice; stir to coat with oil.
3. Stir in spinach, a handful at a time, adding more as it wilts. Add broth, salt and nutmeg. Reduce heat and simmer 7 minutes. Stir in 1/4 cup cheese.
4. Transfer to prepared baking dish. Cover tightly and bake 15 minutes.
5. Remove from oven and stir in asparagus; sprinkle with remaining 1/4 cup cheese. Cover and bake 15 minutes more or until liquid is absorbed.

Makes 6 servings.

I'm sending this recipe to Bookmarked Recipes hosted this week by our very own Psychgrad. Do I hear the bagpipes?? Oh.... I thought I did.
The roundup comes out on Mondays so get your recips in to bookmarkedrecipes (at)gmail (dot)com.

I would make this again! StumbleUpon


Valerie Harrison (bellini) said...

I have never had the chance to bake a risotto either. I am quite sure it was delicious. We sometimes find the best recipes in the darndest places:D

Dewi said...

This sounded like very healthy and delicious risotto Giz.

kat said...

Wow, I've never done risotto baked, seems easier than stove top even

Lori said...

These sound like a good combination of flavors!

Maria said...

I love a good risotto and with asparagus and spinach this one sounds divine. I also like the addition of the nutmeg here.

FOODalogue said...

So glad to learn you don't have to stand at the stove stirring a pot for 20 minutes if you want risotto.

Ivy said...

Now this sounds like a great way to make risotto. I've never baked a risotto before.

Anonymous said...

Risotto is a favorite of mine. I have never baked it before myself and will have to give it a try. Looks delicious!

Anonymous said...

Sounds really nice. The nutmeg is a nice touch!

grace said...

baked risotto? what a notion! it looks fantastic, especially with all the glorious green. :)

Jude said...

Nothing like a warm asparagus risotto with a bit of parmesan. So glad that I'm starting to see asparagus in the markets!

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