Baked Spinach Risotto

Elevate your dinner game with this indulgent Baked Spinach Risotto—a comforting, oven-baked twist on the classic stovetop dish that brings together rich, creamy textures and vibrant flavors. Made with Arborio rice gently toasted and deglazed with dry white wine, this recipe delivers sophistication with minimal fuss. Fresh spinach adds a healthy pop of color and nutrients, while grated Parmesan cheese and butter melt into a velvety consistency. A zesty hint of lemon zest brightens the dish, balancing the savory notes beautifully. Perfectly baked in vegetable broth for effortless cooking, this one-pot recipe is ideal for busy weeknights or cozy gatherings. Garnished with fresh parsley, it’s a dish that embodies simplicity and elegance while being easy to serve warm straight from the oven. Treat your taste buds and make this crowd-pleaser today!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 5 cups Fresh spinach
• 4 cups Vegetable broth
• 0.5 cups Dry white wine
• 1 medium Yellow onion
• 3 units Garlic cloves
• 0.75 cups Parmesan cheese, grated
• 3 tablespoons Butter
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Finely dice the onion and mince the garlic. Set aside.

Step 3

In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

Step 5

Add the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 6

Stir in the Arborio rice and cook for 2-3 minutes, stirring often, until the rice is lightly toasted.

Step 7

Deglaze the pan by pouring in the white wine. Stir and let it cook for 1-2 minutes until most of the liquid has evaporated.

Step 8

Add the vegetable broth, salt, and black pepper. Stir well to combine.

Step 9

Cover the pot with a lid or foil and place it in the preheated oven. Bake for 25-30 minutes, stirring once halfway through.

Step 10

While the risotto is baking, rinse and roughly chop the fresh spinach leaves.

Step 11

Once the risotto has baked for 25-30 minutes, remove it from the oven and stir in the chopped spinach. Cover and let sit for 5 minutes to allow the spinach to wilt.

Step 12

Stir in the butter, Parmesan cheese, and lemon zest until creamy and well-combined. Taste and adjust seasoning if needed.

Step 13

Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	1691.9 grams (1691.9g)

Amount per serving	% Daily Value*
Calories	1179

Total Fat 27.20g	35%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 2.90g
Cholesterol 60mg	20%
Sodium 4566mg	199%
Total Carbohydrate 165.40g	60%
Dietary Fiber 18.80g	67%
Total Sugars 20.10g
Protein 53.40g	107%

Vitamin D 0IU	0%
Calcium 1019mg	78%
Iron 11mg	60%
Potassium 2107mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 19.1%

Carbs: 59.1%