Food Recipes Baked Spinach and Pea Risotto 4.0 (171) 11 Reviews Risotto has a reputation for being fussy, but we took out the fuss and kept all the creamy deliciousness. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email There’s no stirring required in this easy dish, which bakes in the oven until tender and creamy. Get the recipe. Photo: Ditte Isager Hands On Time: 10 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts Risotto refers to a Northern Italian rice dish, but it also describes a cooking technique that slowly coaxes flavor from broth and infuses it into starchy grains of rice, creating a creamy consistency without a drop of dairy in sight. This recipe (as do most risotto recipes) calls for Arborio, a starchy short-grain rice that absorbs liquids and releases starch to create that velvety goodness risotto fans crave. And if you're prone to pre-rinse, boil, or drain rice beforehand—don't! Washing removes much of the starch needed for its signature creamy texture. While risotto typically requires constant care and attention over a hot stove, for this recipe, most of the rice's cooking time is in the oven, which frees you up to tend to the rest of the meal (or Netflix, or a glass of wine, whatever). Out of the oven, mix in peas and spinach for color and healthy goodness, and Parmesan for even more creaminess. Mangiamo! How to Cook Authentic Italian Food at Home, According to Lidia Bastianich Ingredients 2 tablespoons unsalted butter 1 shallot, chopped Kosher salt and black pepper ½ cup dry white wine 3 cups low-sodium vegetable or chicken broth 1 cup Arborio rice 1 cup frozen peas 4 ounces flat-leaf spinach, roughly chopped (about 2 cups) ¼ cup grated Parmesan (1 ounce), plus more for serving Directions Heat oven to 425°F. Heat butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add broth and rice, and then bring to a boil. Cover the pot and transfer to the oven. Cook until the rice is tender and creamy, 20 to 25 minutes. Out of the oven, add peas, spinach, Parmesan, 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 before serving. Rate it Print Nutrition Facts (per serving) 309 Calories 8g Fat 48g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 309 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 774mg 34% Total Carbohydrate 48g 17% Total Sugars 4g Protein 10g Calcium 154mg 12% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.