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    Home » Side Dishes » Rice/Grains

    Baked Vegetable Risotto with Asparagus and Spinach

    Published: Mar 3, 2017 · Modified: Jan 22, 2023 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    If you need a fabulous side dish for entertaining or meal prep, you must try this Baked Vegetable Risotto with Asparagus and Spinach! It's always a hit! It's gluten free, meatless and can be vegetarian.

    Baked Vegetable Risotto with Asparagus and Spinach in a pan

    I couldn't wait to buy asparagus and share this keeper of a recipe with you. Trust me, you need this baked vegetable risotto with asparagus and spinach in your life.

    Baked Vegetable Risotto with Asparagus and Spinach on a plate with a fork, in front of glass pan

    Unlike this Parmesan Risotto made on the stove, this baked version doesn't require much stirring.

    Once you get it going on the stove, you bake it, only stopping to stir in the asparagus and extra cheese around the halfway point. It emerges from the oven with a crisp layer of Parmesan on top (I love that part!) and a delicious interior of al dente rice flavored with chicken stock (use vegetable stock if needed), onions and seasoning.

    Of course, this vegetable risotto is dotted with spinach leaves and perfectly cooked asparagus. This recipe is an old family favorite I adapted from Cooking Light years ago.

    overhead view of Baked Vegetable Risotto with Asparagus and Spinach on a plate with a fork

    As I mention in the notes, I made a few changes to the original recipe. One of them was doubling it so it fills a 9x13 pan, as shown in the photos. If you've been here before, you know I cook in large quantities to make life easier.

    close-up of Baked Vegetable Risotto with Asparagus and Spinach in glass pan

    You could decide to halve the recipe and make it in a Dutch oven, but I highly recommend going with my version as written, yielding a 9x13. You'll get 12 side servings or eight full servings, and it reheats/freezes well.

    What to serve with baked vegetable risotto

    Consider making this baked vegetable risotto for:

    • Company (Easter will be here soon!)
    • Sunday dinner, saving the leftovers for side dishes during the week
    • Meal prep for lunch at work
    • A take-in meal for someone who just got home from the hospital

    And, it goes well with so many entrées. I served the risotto last night with Stuffed Pork Tenderloin with Cream Cheese and Jalapeños (outstanding!)

    It also would be fabulous with Lemon Parmesan Cod with Garlic Butter, Breaded Italian Chicken Cutlets, or steak. Heck, you can even have the vegetable risotto as your main dish.

    More recipes like this

    • Italian Side Dishes (Contorni)
    • How to Cook Long-Grain Rice Like Pasta
    • Italian Farro with Cauliflower
    • Creamed Spinach-Artichoke Casserole
    • 50 BEST Spinach Recipes for Dinner

    Enjoy!

    (Recipe Source: Adapted from a Cooking Light reader recipe submitted by Erin Corry and published in the May 2002 issue, page 162.)

    overhead view of Baked Vegetable Risotto with Asparagus and Spinach in a pan

    Baked Vegetable Risotto with Asparagus and Spinach

    A delicious family favorite! This recipe makes a 9x13 pan and freeze/reheats well. Meatless and gluten free.
    4.80 from 5 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian-American
    Prep Time: 8 minutes
    Cook Time: 52 minutes
    Total Time: 1 hour
    Servings: 8 -12
    Calories: 328kcal
    Author: Mamma C

    Ingredients

    • 1 large white onion
    • 2 tablespoons olive oil
    • 2 cups uncooked Arborio rice
    • 8 ounces fresh spinach leaves
    • 1 quart chicken stock (or vegetable stock)
    • ⅓ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 cup freshly grated Parmesan cheese (divided use, plus extra for serving)
    • 1 bunch asparagus (14 ounces, preferably thin stalks)
    • red pepper flakes for serving
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    Instructions

    • Heat your oven to 400 degrees F. Peel your onion and finely chop it. (You will end up with about 2 cups of chopped onion; don't use any more than that.)
    • In a 5-quart pot, heat your olive oil on medium-high. Add the chopped onion and give it a stir to coat it with the oil. Let the onion cook for about five minutes, or until tender.
    • Stir in your rice until it's combined. Then, stir in your spinach, stock, salt and pepper. Cover the pot and bring it to a simmer. When it starts to simmer, uncover the pot and cook the mixture for seven minutes.
    • While the pot is simmering, grate your Parmesan, if needed. (I throw chunks of cheese in my blender.) After the pot has simmered for seven minutes, stir in ½ cup of your Parmesan.
    • Transfer the rice mixture to a glass 9x13 pan. Cover the pan with foil and bake it for 15 minutes.
    • While the risotto is baking, rinse your asparagus and cut off the tough bottoms (cut off and discard the bottom two inches.) Cut the remaining stalks into 1-inch pieces.
    • After the risotto has baked for 15 minutes, stir in your asparagus pieces. Sprinkle your remaining ½ cup of Parmesan over the top. Cover the pan again and bake it an additional 20 minutes, or until the liquid is absorbed.
    • Serve the risotto with red pepper flakes, additional Parmesan, and extra salt, if needed. Store leftovers in the refrigerator for up to four days, or freeze them. The risotto reheats well in the microwave.

    Notes

    Adapted from Cooking Light. I used stock instead of broth for more flavor, omitted the nutmeg, added pepper and doubled the recipe to make it in a 9x13. If you want to make half of this recipe, you can use a Dutch oven from start to finish.
    The 9x13 recipe serves 12 as a side dish or 8 as an entrée.

    Nutrition

    Calories: 328kcal | Carbohydrates: 48g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 481mg | Potassium: 456mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3140IU | Vitamin C: 12mg | Calcium: 187mg | Iron: 4.3mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
    Baked Vegetable Risotto with Asparagus and Spinach - A family favorite! | Gluten Free | Meatless | Vegetarian | Side Dish
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    Reader Interactions

    Comments

    1. William H

      July 02, 2021 at 6:16 pm

      5 stars
      Great recipe! I’ve made it twice now, but decided to make it a whole meal by adding seared chicken chopped into chunks, and a good amount of pesto. It really took the dish to the next level in terms of flavor (pesto tends to do this). Anyways commenting to say I truly enjoyed your recipe for its simplicity and flexibility!

      Reply
      • Mamma C

        July 03, 2021 at 8:57 am

        Hi William - I love that you added chicken and pesto! I'm so glad you enjoyed this baked risotto. Thanks for letting me know.

        Reply
    2. Barbara

      December 25, 2020 at 3:00 pm

      I've kept this recipe for years from Cooking Light. Always a hit!!! Glad to find it so I can save it to Pinterest! Thank you!

      Reply
      • Mamma C

        December 26, 2020 at 9:38 am

        Hi Barbara - I'm glad you found it here too! It's so good.

        Reply
    3. Sia | Monsoon Spice

      March 10, 2017 at 5:44 pm

      This dish screams spring and that crispy cheese layer is seriously tempting me to give it a try this asap. I know what I am going to take for potluck this weekend 🙂

      Reply
      • Mamma C

        March 10, 2017 at 5:51 pm

        That's perfect! Enjoy!

        Reply
    4. Cheryl "Cheffie Cooks" Wiser

      March 08, 2017 at 11:15 am

      Three of my personal favorites! I just picked up some lovely thin fresh asparagus the other day from the produce market. Woo-Hoo. xo

      Reply
      • Mamma C

        March 08, 2017 at 2:09 pm

        I always look for thin asparagus. It's so good! xo

        Reply
    5. [email protected]

      March 06, 2017 at 3:19 pm

      My family will go nuts for this! I'm always looking for new ways to enjoy asparagus...spinach, too, for that matter! 🙂 Thanks for sharing, Andrea!!

      Reply
      • Mamma C

        March 06, 2017 at 3:37 pm

        This is a really great combination, Annie. I love that I get my carb fix with a nice share of veggies! Enjoy, and thanks!

        Reply
    6. Brandi Crawford

      March 04, 2017 at 9:35 am

      This looks yummy. I love the idea of pairing these veggies with risotto. Glad it reheats well.

      Reply
      • Mamma C

        March 04, 2017 at 9:41 am

        It really comes in handy to have some left over in my fridge! Thanks, Brandi!

        Reply
    7. Misa O'Donnell

      March 03, 2017 at 5:09 pm

      I like this risotto recipe a lot! Risotto is usually difficult for the party, but this is perfect! Can't wait the asparagus season!

      Reply
      • Mamma C

        March 03, 2017 at 5:12 pm

        I've made this for parties, and it works really well, Misa. Enjoy!

        Reply
    8. [email protected]

      March 03, 2017 at 4:06 pm

      Now this is my kind of eating. I love baked casserole dishes with hopefully lots of leftovers. Such a great way to use asparagus.

      Reply
      • Mamma C

        March 03, 2017 at 4:15 pm

        Yes! Leftovers are lifesavers in my house!

        Reply
    9. Sarah

      March 03, 2017 at 3:53 pm

      I absolutely love risotto! Your addition of asparagus and spinach is taking it over the top in every wonderful way possible! XO

      Reply
      • Mamma C

        March 03, 2017 at 3:56 pm

        This dish includes so many of my favorite foods! Thanks, Sarah. 🙂

        Reply
    10. Alyssa @ A Bite of Inspiration

      March 03, 2017 at 3:31 pm

      This dish looks fabulous! I've never even thought of baking risotto! Love the idea of the cheese on top getting crispy to add some texture that you usually don't get with risottos. Such a gorgeous side dish. Thanks for sharing!

      Reply
      • Mamma C

        March 03, 2017 at 3:36 pm

        That crispy layer of cheese gets me every time! Thanks, Alyssa!

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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