Best Baked Asparagus And Spinach Risotto Cooking Light Recipes

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ASPARAGUS AND BOCCONCINI RISOTTO BAKE (SLICE)



Asparagus and Bocconcini Risotto Bake (Slice) image

This is a simple baked risotto with asparagus, baby spinach and mini bocconcini cheese. If you use Gluten Free liquid stock the dish will be gluten free. It makes a large dish and its great served warm with a salad. Left-overs are also great and reheat well. It's also a good dish for buffets or picnics. Kids love it too! It has a lot of ingredients but is very easy to make

Provided by Jubes

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

40 g butter
1 tablespoon oil
1 large leek, thinly sliced
1 garlic clove, crushed
2 cups arborio rice
1 liter vegetable stock
1 cup water
1/2 cup cream
2 bunches asparagus, coarsely chopped (can use one bunch)
100 g baby spinach leaves
1 cup parmesan cheese, grated
2 tablespoons parsley, chopped
2 eggs, lightly beaten
180 g baby bocconcini, drained (or use chopped larger bocconcini pieces)
1/2 cup tasty cheese, grated

Steps:

  • Melt the butter and oil in a large pan. Add the sliced leek and garlic. Cook, stirring, until the leek is tender. Add the rice and continue to stir for one minute.
  • Add the liquid stock, the water and cream. Mix to combine.
  • Bring to the boil and simmer for 10 minutes, stirring occasionally.
  • Stir in asparagus, spinach leaves, parmesan and parsley. Remove from the heat and stir in the eggs.
  • Spoon in 1/2 of the rice mixture into a greased 12 cup ovenproof dish. Arrange the bocconcini over the rice. Top with the remaining mixture. Sprinkle over the tasty cheese. I use a lasagne dish to make this recipe.
  • Cook uncovered 180 degrees celcius for 25 minutes or until the rice is tender.
  • Stand at least 10 minutes before serving. The slice cuts better the longer that it is left.

BAKED ASPARAGUS SPINACH RISOTTO



Baked Asparagus Spinach Risotto image

Make and share this Baked Asparagus Spinach Risotto recipe from Food.com.

Provided by chia2160

Categories     Short Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 cup chopped onion
1 cup arborio rice
4 ounces fresh spinach leaves
3 cups chicken stock
1 dash salt
1 dash nutmeg
1/2 cup freshly grated parmesan cheese
1 1/2 cups asparagus, sliced into 1 inch pieces

Steps:

  • Preheat oven to 400°F.
  • In a dutch oven heat oil over medium flame.
  • Add onions, saute until softened.
  • Add rice, stirring to coat well.
  • Stir in spinach, salt, nutmeg, and 2 cups of stock.
  • Bring to a simmer and cook 7 minutes.
  • Stir in 1/4 c cheese.
  • Cover and bake in oven 15 minutes.
  • Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
  • Bake for an additional 15 minutes or until liquid is almost absorbed.

CREAMY SPINACH RISOTTO



Creamy Spinach Risotto image

Make and share this Creamy Spinach Risotto recipe from Food.com.

Provided by Schnuck

Categories     Short Grain Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 ounces fresh spinach
1/4 cup heavy cream
2 cups chicken stock or 2 cups vegetable stock, reserve 1/4 cup for spinach
2 teaspoons butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1 cup arborio rice
1/2 cup Chardonnay wine
1/2 teaspoon dried marjoram
1/4 teaspoon coriander
1/8-1/4 teaspoon cayenne pepper
1/8-1/4 teaspoon garlic salt
1/8-1/4 teaspoon nutmeg
1/4-1/2 cup blend mozzarella cheese or 1/4 cup grated parmesan cheese
1/4-1/2 cup asiago cheese or 1/4 cup grated parmesan cheese

Steps:

  • Melt butter in deep pot and sauté onion and garlic until translucent - about 5 minutes.
  • Add Arborio to pot and sauté for about 3 minutes.
  • Add wine to rice and sauté until nearly dry, then mix in spices.
  • Add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
  • During Step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
  • Put cream into a food processor, add spinach mix including juice, and process until smooth.
  • When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
  • Add cheese, mix, and serve.

ROASTED ASPARAGUS RISOTTO



Roasted Asparagus Risotto image

This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

12 thin slices prosciutto
2 pounds fresh asparagus, cut into 1-inch pieces
5-1/2 to 6 cups reduced-sodium chicken broth
1 shallot, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 cups uncooked arborio rice
1/2 cup white wine
1/2 teaspoon pepper
1 cup grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

OVEN-BAKED SPINACH RISOTTO



Oven-Baked Spinach Risotto image

Make and share this Oven-Baked Spinach Risotto recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
1 small green bell pepper, seeded and finally chopped
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1 cup arborio rice
3 cups fresh spinach leaves
1 (14 ounce) can chicken broth (or use homemade chicken broth)
1/2 cup grated parmesan cheese, divided
1 pinch cayenne pepper (optional or to taste)
salt & freshly ground black pepper (to taste)

Steps:

  • Set oven to 375 degrees F.
  • Butter a 1-1/2-quart casserole dish.
  • Heat oil and butter in a skillet over medium heat.
  • Add in green pepper, onion and garlic; saute for about 5 minutes.
  • Add in the rice; stir to coat well.
  • Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
  • Transfer mixture to the prepared casserole dish.
  • Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
  • Bake for 35-40 minutes or until the rice is tender.

OVEN BAKED ASPARAGUS AND TOMATO RISOTTO



Oven Baked Asparagus and Tomato Risotto image

Oven baking this dish is far easier than stirring the risotto over heat for 30 minutes. I've used smoked paprika to give it a nice smokey flavour.

Provided by Lene8655

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
600 g asparagus, trimmed
1/2 teaspoon smokey paprika
1 onion, roughly chopped
2 garlic cloves, crushed
500 g ripe plum tomatoes, roughly chopped
1 fat red chili pepper, seeded and finely chopped
1 teaspoon caster sugar
250 g risotto rice
600 ml boiling water
1 teaspoon saffron strand
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 200 degrees celcius. Heat 1 Tbsp of the oil in a large frying pan, add the asparagus and fry for 3-4 minutes until browned. Sprinkle over the paprika. Transfer to a shallow ovenproof dish using a slotted spoon.
  • Add the remaining oil to the frying pan and fry the onion and garlic for 4-5 minutes, stirring occasionally. Add the tomatoes, red chili pepper and sugar. Season with salt and pepper and cook for 2 minutes. Spoon over the top of the asparagus and put on the bottom shelf of the oven.
  • Put the risotto rice into a non-stick roasting tin, cover with the boiling water and stir in the saffron. Cover with foil and place in the oven on the shelf above the asparagus. Cook for 20-25 minutes until the rice is just cooked and the asparagus is tender.
  • Fluff up the rice with a fork and spoon onto warmed individual plates. Spoon over the asparagus and tomatoes and garnish with the basil leaves.

Nutrition Facts : Calories 220.1, Fat 7.6, SaturatedFat 1.1, Sodium 32.8, Carbohydrate 34.6, Fiber 5.2, Sugar 8.1, Protein 6.8

SPANAKORIZO (A GREEK SPINACH RISOTTO)



Spanakorizo (A Greek Spinach Risotto) image

One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.

Provided by evelynathens

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs spinach, cleaned, stemmed, torn or 1 1/2 lbs cut into smaller pieces and washed in several changes water
1/2 cup olive oil
1 cup chopped spring onion (white and green)
1 small onion, chopped
1 leek, chopped (optional)
1 1/4 cups rice, short-grain is best (or use Arborio, but at a pinch, you can use converted. I often make it with brown rice for more fibe)
1/4 cup lemon juice
2 tablespoons minced fresh dill
3 cups water
salt
fresh ground black pepper
1 tablespoon tomato paste (optional)
feta cheese
kalamata olive
crusty bread

Steps:

  • In a deep pan heat oil and gently fry onion and leek (if used) until soft.
  • Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
  • Cook for 5 minutes, stirring frequently.
  • Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
  • Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
  • Remove from heat.
  • Leave tightly covered and allow to stand at least 1/2 an hour before serving.
  • Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!

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