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Baked Risotto with Spinach, Peas & Lemon

 In Risotto, Vegetarian

So, as those of you who regularly follow my blog, probably know by now, I am a complete Risotto addict. I could have it 3-4 times a week and not get sick of it. My favourite at the moment is Butternut Risotto with Feta & Chilli, but I think if I make it one more time, my dad is going to go insane. He likes it, but I have made it 4 times in the last 3 weeks so I understand his predicament.

But sadly for him, I HAD to have my fix last night but decided to do something a bit different. I googled Risotto and saw so many people doing Baked varieties. Then in the new F&HE, I saw yet another baked Risotto and I thought I had to give it a try. I like vegetarian Risotto so I decided to use the fresh Baby Spinach I had and I threw in some beautiful green peas for some added sweetness. It was a marriage made in heaven. The risotto isn’t as soft and ‘runny’ as when you make it the traditional way, but it was still so delicious and incredibly Moorish. It had the same comfort level as a good baked pasta. Oh, and an added bonus, it’s A LOT less trouble than traditional Risotto as you just pop it in the oven and let it absorb all the gorgeous stock & cream. Oh divine!

Baked Risotto with Spinach, Peas & Lemon

Serves 6-8

2 Red onions, very finely chopped
4 Garlic Cloves, thinly Sliced
2tbsn Butter
2tbsn Oil
1kg Arborio Rice
1.5l Chicken Stock
200g Baby Spinach, Finely Chopped
250ml Crème Fraiche
150ml Cream
Juice and Rind of 1 lemon
1tbsn Dijon Mustard
2 cups Grated Pecorino
2 cups Cooked Peas
Salt & Pepper to taste

Preheat the oven to 180°C. In a large frying pan, fry the onions and garlic in the butter and oil gently until softened and translucent. Add the rice and stir to coat the rice in the oil. Add the Chopped Spinach and transfer to a deep baking dish. Gently add the stock and stir to combine. Season and cover with foil and bake for 30 minutes (or until the rice is almost cooked). Combine the cream, Creme Fraiche, mustard and lemon and gently pour over the risotto. Stir to combine. Place back in the oven for 10 minutes. Add the peas and Pecorino, stir once more and return to the oven for another 5 minutes. Serve hot with a squeeze of lemon and some extra grated Pecorino.

If you liked this recipe, try some of these :

Risotto Balls

Butternut Risotto with Feta & Chilli

Spicy Risotto with Calamari & Chorizo

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 9 comments
  • Jen

    Hello. I was disappointed that you removed my comments about the soup. But the risotto was truly amazing! I had no peas, so i used broccoli instead. Delicious! And my Husband forgave me for my earlier soup failure

    • Ally_R

      Hi Jen. I removed your comment as I thought it was a bit rude and unnecessary to encourage others NOT to try it. I did send you an e-mail on your gmail account explaining. 🙂 I’m very glad you enjoyed the risotto!

  • Ally_R

    Oo yum! Caramelised onion & Blue cheese sounds amazing! Thanx for the idea!

  • Forage

    My favourite combination is blue cheese and caramelised onion risotto. Or cauliflower. Or with saffron and a poached egg…. mm yes def up there with favourite foods of all time

  • Ally_R

    Thanx ladies!!
    I also love baking Risotto and will definitely do it again. 🙂

  • nina

    Love your site and I love baked risotto. I make it ofte, because it basically cooks itself!!!

  • Colleen

    Beautiful. Well done Ally_R. My fave way to do risotto is baking it :o) Easiest on my back. Thanks for this lovely recipe. xx

  • Sam

    This sounds amazing! I’m also a complete risotto freak, so I can’t wait to try this out. Thanks for the great recipe.

  • Marisa

    What a great idea to bake risotto – the end result looks very more-ish indeed.

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