Italian-American · Mains
Baked Risotto With Greens and Peas
Hands-off oven risotto loaded with kale, spinach, and peas -- no constant stirring required.
Ingredients
Serves 4- 2 tbspextra-virgin olive oil
- ½ cupfinely chopped yellow onion
- 1 smallgarlic clove, minced
- 1 cupArborio rice
- Kosher salt and black pepper
- 4 ozgreen or lacinato kale (about 0.333 bunch), stems separated and thinly sliced, leaves cut into 0.25-inch ribbons (about 4 packed cups)
- 31 cupslow-sodium chicken, vegetable, or mushroom broth
- 4 ozbaby spinach (about 4 packed cups)
- 1 cupfrozen peas, thawed
- ¾ cupgrated Parmesan, plus more for garnish
- 3 tbspunsalted butter
- 1 tbsplemon juice
Method
- 01
Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
- 02
Add kale, season with salt and pepper, and stir until wilted, about 30 seconds. Add broth and bring to a boil over high heat.
- 03
Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- 04
Stir in spinach and peas until spinach is wilted. Add Parmesan, butter, and lemon juice, and stir until well blended and saucy. Season with salt and pepper. Serve in bowls topped with more Parmesan.