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
- 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
- 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.
- Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
- 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.