You can make Oven-Baked Risotto with Vegetables in 45 minutes! Featuring spinach and asparagus, this vegetable risotto recipe is always a hit! It makes enough for a 9x13 pan and reheats and freezes well.
You need this oven risotto in your life. Trust me.
Unlike this stovetop Parmesan Risotto, this baked version doesn't require much stirring. Once you get it going on the stove with spinach, you'll put it in the oven, adding one-inch asparagus pieces and extra cheese around the halfway point.
It emerges with a crisp layer of Parmesan on top and a delicious interior of al dente rice flavored with chicken stock, onions, seasoning and green vegetables. Delicious!!
This recipe is an old family favorite I adapted from Cooking Light years ago. It's a keeper!
Recipe ingredients
Arborio Rice: Arborio is a short, starchy rice that works well for a creamy risotto texture. I haven't tested this with regular rice. Another option is Carnaroli rice.
Spinach: Use pre-washed, fresh spinach leaves. I haven't tried this with frozen spinach, but it should work if you thaw it and squeeze out the excess liquid.
Asparagus: Choose thin asparagus stalks if you can. They'll turn out perfectly cooked after being added to the risotto for the last 10 minutes of baking.
And don't miss this Tarragon Butter Asparagus or this Asparagus Frittata!
Stock: The original recipe called for chicken broth, but chicken stock provides bolder flavor. You can use vegetable stock for a vegetarian version, but keep in mind that this recipe includes Parmesan cheese, which some vegetarians won't eat.
Parmesan: Use freshly grated Parmesan cheese for the freshest taste and texture. I grate mine in my Vitamix.
Because Parmesan contains an animal enzyme, some vegetarians prefer to use vegetarian or vegan Parmesan instead.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Cook the onion in oil until tender.
- Stir in the rice until it's combined.
- Mix in the spinach, chicken stock and seasonings. Simmer for seven minutes.
- Stir in grated Parmesan cheese.
- Transfer the risotto to a glass 9x13 pan, cover and bake for 10 minutes.
- Stir in 1-inch-pieces of asparagus, top with more Parmesan and bake another 10 minutes.
The perfect make-ahead dish
Consider making this baked vegetable risotto for:
- 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
- Company or holidays like Mother's Day, Easter, Christmas, etc.)
Tip: Of course, if you don't need a large amount, you can halve the recipe and make it in a Dutch oven.
What to serve with oven-baked risotto
This spinach and asparagus risotto goes well with so many entrées. I've served it with pork dishes like Cream-Cheese-Stuffed Pork Tenderloin and Brown-Sugar-Glazed Pork Tenderloin.
It also would be fabulous with Lemon Parmesan Cod, Breaded Italian Chicken Cutlets or any thin chicken breast recipes. Heck, you can even have the vegetable risotto as your main dish!
How to reheat it
This dish reheats well in the microwave. Portion it out into servings and cover with a sheet of wax paper before warming it up.
With the newly adjusted baking time in the updated recipe, the risotto should not get dry, but you can always drizzle on some stock, broth or olive oil if desired.
How to freeze it
Freeze leftover baked risotto in portion sizes in a freezer-safe container or a zip-top freezer bag. Thaw and reheat it in the microwave.
More recipes like this
- Pasta and Rapini
- 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!
If you try this Oven-Baked Risotto recipe, please leave a comment and a rating!
Oven-Baked Risotto with Vegetables
Ingredients
- 2 cups chopped onion (from about 1 large, white or yellow onion)
- 2 tablespoons olive oil
- 2 cups Arborio rice (uncooked)
- 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
Instructions
- Heat the oven to 400 degrees F. Peel the onion and finely chop it until you have two cups.
- In a 5-quart pot, heat the 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 the rice until it's combined. Then, stir in the spinach, stock, salt and pepper. Cover the pot and bring it to a simmer. When it starts to simmer, uncover the pot, lower the heat to medium-low, and cook the mixture for seven minutes.
- While the pot is simmering, grate the Parmesan, if needed. (I throw chunks of cheese in my blender.) After the pot has simmered for seven minutes, stir in ½ cup of the Parmesan.
- Transfer the rice mixture to a glass 9x13 pan. Cover the pan with foil and bake it for 10 minutes.
- While the risotto is baking, rinse the 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 10 minutes, stir in the asparagus pieces. Sprinkle the remaining ½ cup of Parmesan over the top. Cover the pan again and bake it for an additional 10 minutes. Taste it to see if it's done to your liking. If the rice seems too firm, bake it for an additional five minutes. Keep in mind, the risotto will soften as it sits.
- 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
Nutrition
(Recipe Source: Adapted from a Cooking Light recipe submitted by Erin Corry and published in the May 2002 issue, page 162. Originally published on March 3, 2017 and updated now with new photos and additional information.)
William H says
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!
Mamma C says
Hi William - I love that you added chicken and pesto! I'm so glad you enjoyed this baked risotto. Thanks for letting me know.
Barbara says
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!
Mamma C says
Hi Barbara - I'm glad you found it here too! It's so good.
Sia | Monsoon Spice says
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 🙂
Mamma C says
That's perfect! Enjoy!
Cheryl "Cheffie Cooks" Wiser says
Three of my personal favorites! I just picked up some lovely thin fresh asparagus the other day from the produce market. Woo-Hoo. xo
Mamma C says
I always look for thin asparagus. It's so good! xo
annie@ciaochowbambina says
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!!
Mamma C says
This is a really great combination, Annie. I love that I get my carb fix with a nice share of veggies! Enjoy, and thanks!
Brandi Crawford says
This looks yummy. I love the idea of pairing these veggies with risotto. Glad it reheats well.
Mamma C says
It really comes in handy to have some left over in my fridge! Thanks, Brandi!
Misa O'Donnell says
I like this risotto recipe a lot! Risotto is usually difficult for the party, but this is perfect! Can't wait the asparagus season!
Mamma C says
I've made this for parties, and it works really well, Misa. Enjoy!
Stephanie@ApplesforCJ says
Now this is my kind of eating. I love baked casserole dishes with hopefully lots of leftovers. Such a great way to use asparagus.
Mamma C says
Yes! Leftovers are lifesavers in my house!
Sarah says
I absolutely love risotto! Your addition of asparagus and spinach is taking it over the top in every wonderful way possible! XO
Mamma C says
This dish includes so many of my favorite foods! Thanks, Sarah. 🙂
Alyssa @ A Bite of Inspiration says
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!
Mamma C says
That crispy layer of cheese gets me every time! Thanks, Alyssa!