Baked Risotto With Greens and Peas

I’m not one to comment but this dish was delicious! Risotto is typically so labor intensive and I have three toddlers at home, so I’m limited on time and patience. This meal was perfect. I followed it exactly as described. There were questions listed above about how to finish the meal... You bake the risotto in the stock pot you started with, pull it out after twenty minutes and add the rest of the ingredients. The risotto comes out very hot, so no need to use a flame at the end.

This is the Julia Child approach to risotto, except that she starts it at 375, reduces to 325 after 5 minutes. Absolutely the only way I ever make risotto, and no matter what the addition — tomatoes, mushrooms, roasted butternut squash — it’s perfect every time.

Step 4 is a bit unclear. Do you add the ingredients, stir and put back in the oven or finish it on the stove top?

Just made this recipe and it is delicious! What a nice change from all that stirring. Easily adaptable as well; I sautéed mushrooms with the kale before baking in a fresh tomato broth.

Made as written, except I did lower the oven temp to 325 after about 5 minutes. Delicious! I stirred in the spinach, lemon, butter, Parmesan, peas. Ate one serving, and when I went back for more it was sooooooo much creamier and delicious, so next time would let it sit for 10 minutes before serving. Love this technique!

(Don’t tell anyone, but you don’t really have to stir risotto constantly. You can just let it steam over a low flame like regular rice, giving it a quick stir every 5 or 10 minutes, which is essentially what this recipe is.)

I made this entirely vegan (non-dairy butter, nutritional yeast and vegetable broth), and it was truly delicious!

Great flavor and a great basis for developing more easy-risotto dishes. Notes: the first steps go quickly, prep and chop to step 4 before you start. A rich homemade chicken stock is great in this, but 3+ cups?? If you use (anemic) boxed stock, I'd 100% say reduce 5-6 cups to three. And TASTE as you add the lemon juice - there's that threshold where it can go from doing its magical-acid thing to making "lemon risotto" (NOOO!), and the lemon really boosts this dish if you go easy.

Made the recipe with no changes and it was a huge it. Served topped with grated parmesan, as suggested, but also some grated nutmeg, which took it over the top.

I wanted to try the method- I usually make risotto the traditional way on the stovetop. Made as written. Wasn’t really at all like risotto, was more like baked rice, but was fairly tasty anyway.

Love this easy prep method. I had chard (not kale) and a tiny cabbage head from my garden, which I julienned and used instead of spinach (but added in with chard). In addition, every recipe for risotto I've seen adds 1/3 c. white wine to toasted rice before adding broth, so I did that too. Perhaps it was my choice of veg, but I thought the peas were a bit odd. The greens were very cooked, soft and melty, and peas just didn't quite work for me. I'll use this method again, but leave peas out.

Mark Bittman's Instant Pot risotto (in NYT Cooking) is easier and excellent, especially if you don't want to heat up the kitchen with the oven. It is a staple in our recipe rotation and is easy to adapt to vegs, shrimp, whatever.

did anyone add white wine?

you can also make risotto in the microwave. Stir halfway through.

Made a lot of alterations to use up veggies from my CSA box, but I think it worked! Used collard greens instead of kale. Used fresh green beans cut into small lengths instead of peas. Used arugula instead of spinach. Used 3 oz chèvre instead of parm because I am lucky to live in a place where I can add a local cheese share to my CSA box! So yes, lots of alterations but really, really delish. I feel like this recipe is easily tweaked to accommodate subs. Yum!