Easy Broccoli-Spinach Risotto

Enjoy a fancy risotto dinner with less fuss using this recipe tweak—bake your risotto! Traditional risotto requires stirring small batches of hot broth into the rice every few minutes, but our baked method creates a similar consistency without extra tending. This vegetarian version comes loaded with broccoli and spinach, but feel free to add your favorite veggies instead.


under 30 mins
dinner lunch

Ingredients for servings

    Easy Broccoli-Spinach Risotto

  • 2 teaspoon olive oil

  • 0.25 cup chopped shallots

  • 1 cup uncooked arborio (risotto) rice

  • 0.25 cup white wine

  • 3 cup ow-sodium vegetable broth

  • 0.5 teaspoon ground nutmeg

  • 0.5 teaspoon salt

  • 0.25 teaspoon coarsely ground black pepper

  • 3 cup broccoli cut into small florets

  • 0.5 cup freshly grated Parmesan cheese

  • 1 package fresh spinach, coarsely chopped

Directions

  • Preheat oven to 375°F.

  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sauté shallots for 3 minutes or until tender. Add rice; cook 1 minute, stirring constantly.

  • Stir in wine; cook 1–2 minutes until wine evaporates. Stir in broth, nutmeg, salt and pepper. Stir in broccoli. Bring mixture to a boil over medium-high heat; remove from heat.

  • Cover, and bake 20 minutes. Uncover, and stir in Parmesan cheese and spinach. Serve immediately.

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