Baked Risotto with Spinach and Cremini Mushrooms
Perfect risotto without having to stir it for 30 minutes straight! This is a wonderful version, adapted from Scramble fan Debbie Lehrich's recipe. If you prefer a meatier dish, use 2 cups diced cooked chicken or turkey sausage instead of the mushrooms.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1/2 yellow onion finely chopped (about 1 cup)
- 1 1/2 cups Arborio rice
- 6 oz. baby spinach
- 24 oz. reduced-sodium chicken or vegetable broth
- 8 oz. sliced cremini mushrooms or use baby bella mushrooms
- 1/4 tsp. salt-free lemon pepper seasoning
- 1 cup shredded or grated Parmesan cheese plus extra for serving
- 1 Tbsp. sherry optional but great
Instructions
- Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender.
- Add the rice and stir to coat it.
- Stir in the spinach, broth, mushrooms and lemon pepper. Bring it to a boil and simmer it for 7 minutes.
- Stir in 3/4 cup cheese, and then sprinkle the remaining 1/4 cup cheese on top. Cover the pot and bake it for 25 minutes.
- Remove the pot from the oven, stir in the sherry (optional), and return it to the oven for 5 more minutes, uncovered. Serve it immediately, topped with additional Parmesan cheese, if desired.
Notes
Do Ahead or Delegate: Chop the onion. Slice the mushrooms and grate the cheese, if necessary.
Scramble Flavor Booster: Add 1 – 2 cloves minced garlic with the onions, and double the lemon pepper seasoning.
Tip: Arborio rice is short-grain Italian rice used for making risotto. It is not to be confused with orzo, which is actually a rice-shaped noodle.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 210kcalCarbohydrates: 23gProtein: 10gFat: 9gSaturated Fat: 4gCholesterol: 10mgSodium: 350mgFiber: 3gSugar: 2g
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