Tuesday, May 31, 2011

Risotto, easy as ABC

Not only can it be cumbersome to stand over risotto, but it can also be intimidating to get the right consistency. As a multi-tasking, type A, this is especially difficult for me! I've been intrigued by recipes for risotto that are made in a rice cooker, a slow cooker and the oven. Tonight, I tried Real Simple's method of baking the risotto. I am pleased to say that baking risotto yields winning results! The consistency was perfectly creamy and toothsome. Since I didn't have a shallot on hand, I used green garlic and red onions. I also served it with a slice of lemon for some acidity, which provided the perfect spring, finishing twist at the end. Blanched asparagus would be a fine substitute for the spinach as well. 

Baked Spinach and Pea Risotto
Adapted from Real Simple, April 2011
Serves 3-4


  • 2 tbsp unsalted butter
  • 2 green garlic stalks chopped, white parts only
  • 2 tbsp chopped red onions
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 3 cups low-sodium vegetable 
  • 1 cup Arborio rice
  • 1 cup frozen green peas
  • 3 large handfuls of fresh spinach 
  • 1/2 cup freshly grated parmesan or pecorino, divided
  • lemon slices


  1. Preheat oven to 425° F. Heat the butter in a medium Dutch oven over medium-high heat. Add the green garlic, red onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the rice and cook for about 1 minute. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and bring to a boil.
  2. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
  3. Add the peas, spinach, half of the grated Parmesan or pecorino, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan and a lemon wedge before serving.


  1. This looks delicious - and genius. Did the rice stick to the pot?

  2. No, not at all! Definitely the easiest risotto I've ever made.