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Baked Risotto with Asparagus and Spinach

September 1, 2016

Here’s a restaurant quality recipe that you can make right at home. If you’re worried about cooking risotto–this recipe is fool proof. You’ll get perfect risotto every time! This side dish is packed with nutritious spinach and asparagus, creamy risotto, and fresh parmesan cheese. Serve with grilled rib eye steak for an amazing meal!

1 Tablespoon extra virgin olive oil
1 cup white onion, finely diced
1 cup risotto rice
8 cups fresh spinach leaves, torn into pieces
2 cups chicken broth
1/4 teaspoon ground nutmeg
3/4 cup fresh grated parmesan cheese, divided
1 1/2 cup fresh thin asparagus, sliced diagonally


  • Pre heat oven to 400 degrees F.
  • Coat 9×13 baking dish with Pam cooking spray. Set aside.
  • In a large non-stick skillet, heat oil over medium-high heat.
  • Add onion to skillet and cook until tender (about 4 minutes), stirring frequently.
  • Add rice to skillet and stir to coat with oil.
  • Stir spinach pieces into skillet, a handful at a time, adding more as it wilts.
  • Add broth and nutmeg to skillet and bring to a boil. Reduce heat and simmer (un-covered) 7 minutes.
  • Stir 1/2 cup parmesan cheese into skillet mixture.
  • Pour mixture into prepared baking dish. Cover tightly with tin foil. Bake 15 minutes.
  • Remove from oven and carefully take off tin foil. Stir in asparagus. Top with remaining 1/4 cup parmesan cheese.
  • Return to oven and continue baking 10-15 additional minutes, or until all liquid is absorbed.
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One Response to “ Baked Risotto with Asparagus and Spinach ”

  1. The Zabikows on September 16, 2009 at 11:09 pm

    Hilarious! Greg and I were enjoying asparagus the other night, and I told him that I was going to perfect an asparagus risotto when we get back to the States. I guess my search for the perfect recipe is over, huh? Too funny! Can't wait to give it a try!! Thanks for sharing!

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