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Baked spinach & pea risotto


Baked risotto

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  • 2 tblsp butter
  • 1 shallot, chopped
  • S & P
  • 1/2 c. white wine
  • 3 c. chicken broth
  • 1 c. Arborio rice
  • 1 c. frozen peas
  • 4 oz. spinach, chopped (about 2 cups)
  • 1/4 c. grated parmesan



Step 1

Heat oven to 425
Heat the butter in a medium oven or ovenproof pot over medium-high heat. Add shallot, salt and pepper and cook, until soft. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add broth and rice and bring to a boil.

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

Add peas, spinach, Parmesan and salt and pepper and stir to combine. If too thick, add hot water. Add more Parmesan before serving.

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