Baked Spinach Asparagus Risotto
You can always tell when it’s spring in my family because that’s when we have the first Baked Spinach Asparagus Risotto. In fact there’s fresh, wild asparagus incorporated into nearly every dish. Asparagus was never something we would buy at the store when I was growing up since we always had so much of it growing around our property. Because of that, we only ate it seasonally, but we sure made the most out of asparagus season!
Two years ago, Daniel and I bought our first house (aka Wild Goose Acres). One of the first things I did was start a huge garden! In one corner I planted a patch of purple asparagus. It takes two years to get established enough to harvest, so this was the first year I was able to get some! It’s so delicious! I also have lots of overwintered spinach and kale, so this was the first dish I made!
In addition to asparagus, the recipe calls for eight cups of spinach, but I used a mix of spinach and kale since that’s what I had on hand. You could also add some Swiss chard, collard greens, or any other cooking greens to the mix! If you don’t have a garden of your own, see if you can access local green and asparagus from a local farmer’s market or co-op!
The Art of Risotto
During my time volunteering at Healthy Community Kitchens, I learned how to make authentic risotto. Technically, this recipe isn’t made with the true Italian technique, but it’s still very delicious. Risotto is actually one of those dishes that has to be very precise and takes some time to master. It uses Arborio rice which gets much creamier than regular rice. Then, the broth is added very gradually instead of all at once like in this recipe. In my Baked Spinach Asparagus Risotto, I do use Arborio, but add all the liquid at once. After it cooks for a while, I pop it in the oven to finish it off. This simpler baked version is perfect for rushed weeknight dinners when there isn’t much time for standing over the stove! Enjoy it as a main meal or side dish for chicken or fish with a squeeze of lemon juice.
More Recipes to Try
There are so many delicious ways to eat asparagus. Sometimes we just have it grilled or roasted with melted butter or olive oil, salt, and pepper. Other times I puree it into asparagus soup or add it to my Vegetarian Butternut Squash Lasagna. If you’re looking for more risotto recipes, try this Garlic Parmesan Risotto & Broccoli (you could also add some asparagus to that too). For more spinach and recipes, I recommend Greek Spinach Pie or Spinach and Mushroom Lasagna Rolls.
I hope you enjoy this Baked Spinach Asparagus Risotto! Happy spring cooking!
Baked Spinach Asparagus Risotto
- Dutch oven
- 1 Tbsp olive oil
- 1 cup onion diced
- 4 cloves garlic minced
- 1 cup Arborio rice uncooked
- 8 cups raw spinach or other greens
- 2 cups bone broth or vegetable broth
- ¼ tsp Celtic sea salt
- Freshly ground pepper to taste
- 1 cup Parmesan cheese freshly grated, divided
- 1½ cup asparagus 1 inch pieces
- Preheat oven to 400℉.
- Heat oil in a Dutch oven over medium heat.
- Add onion and saute until translucent, about 4 minutes.
- Add minced garlic and saute for another 30 seconds, stirring constantly.
- Add the rice and stir well. Cook for 3-5 more minutes until the rice begins to brown slightly.
- Then add the spinach, broth, and salt and pepper to taste.
- Simmer for 7 minutes. Then stir in ¼ cup of cheese and the asparagus.
- Sprinkle the rest of the cheese evenly on top. Cover and bake for 30 minutes or until the liquid is mostly absorbed.