Spinach and Garlic Scrape Baked Risotto
Indulge in the comforting flavors of Spinach and Garlic Scrape Baked Risotto. This creamy, oven-baked dish features tender Arborio rice mingling with vibrant spinach and aromatic garlic scapes, all enveloped in a cheesy embrace. Perfect for cozy family dinners or elegant gatherings, this risotto guarantees restaurant-quality results using simple ingredients. With its stunning presentation and rich flavors, it’s sure to impress your guests and keep everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 cup Arborio rice
- 2 cups fresh spinach, chopped
- 1/2 cup garlic scapes, chopped
- 4 cups low-sodium vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Sauté chopped garlic scapes and diced onions until fragrant (about 3-4 minutes).
- Add Arborio rice; stir frequently for 2-3 minutes until slightly translucent.
- Gradually pour in vegetable broth while stirring gently; bring to a simmer and cover with a lid or aluminum foil.
- Bake in the preheated oven for 25-30 minutes until most liquid is absorbed but still creamy; check occasionally to prevent burning.
- Remove from oven, fold in fresh spinach and Parmesan cheese until melted; season with salt and pepper before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Customize by adding protein like chicken or shrimp, or incorporate additional vegetables such as asparagus or peas for extra flavor. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth or water.