Oven Baked Spinach Risotto

Indulge in the creamy, comforting flavors of this Oven Baked Spinach Risotto—a fuss-free take on the classic Italian dish. This recipe combines tender Arborio rice, fragrant garlic, and sweet yellow onion cooked to perfection in a rich bath of chicken or vegetable stock and dry white wine. Fresh baby spinach adds a vibrant, nutritious twist, while grated Parmesan and a hint of lemon zest elevate the dish with luxurious creaminess and a zesty finish. Unlike traditional risotto, this version is baked in the oven, saving you time and effort without sacrificing flavor. Perfect as a hearty main or an elegant side, this one-pot risotto is garnished with fresh parsley for a stunning presentation. Ready in just 45 minutes, this easy risotto recipe is ideal for weeknight dinners or entertaining guests.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Chicken or vegetable stock
• 0.5 cups Dry white wine
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 5 cups Fresh baby spinach
• 0.75 cups Grated Parmesan cheese
• 1 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 teaspoons Lemon zest
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil and unsalted butter in a large oven-safe pot or Dutch oven over medium heat.

Step 3

Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Pour the Arborio rice into the pot and stir to coat the grains with the oil and butter. Toast the rice for 1-2 minutes, stirring frequently.

Step 5

Add the white wine to the pot and cook for another 2 minutes, allowing the wine to reduce slightly.

Step 6

Stir in the chicken or vegetable stock, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 7

Cover the pot with a tight-fitting lid and place it in the preheated oven. Bake for 25 minutes, stirring halfway through the cooking time.

Step 8

Remove the pot from the oven and place it back on the stovetop over low heat. Stir in the fresh spinach a handful at a time until wilted.

Step 9

Mix in the grated Parmesan cheese and lemon zest. Adjust seasoning with more salt and pepper if needed.

Step 10

Let the risotto sit for 5 minutes before serving to allow the flavors to meld.

Step 11

Garnish with chopped parsley (if using) and serve warm.

Nutrition Facts

Serving size	1763.1 grams (1763.1g)

Amount per serving	% Daily Value*
Calories	1342

Total Fat 73.40g	94%
Saturated Fat 31.10g	156%
Polyunsaturated Fat 2.70g
Cholesterol 122mg	41%
Sodium 6921mg	301%
Total Carbohydrate 113.80g	41%
Dietary Fiber 7.00g	25%
Total Sugars 10.10g
Protein 42.90g	86%

Vitamin D 0IU	0%
Calcium 902mg	69%
Iron 5mg	27%
Potassium 1229mg	26%

*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: 51.3%

Protein: 13.3%

Carbs: 35.4%