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Baked Risotto With Greens and Peas
![Baked Risotto With Greens and Peas](https://static01.nyt.com/images/2020/09/20/dining/kc-green-risotto/merlin_176510055_e9146cdb-15dd-4a58-a0db-d9884b386655-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons extra-virgin olive oil
- ½cup finely chopped yellow onion
- 1small garlic clove, minced
- 1cup Arborio rice (about 7 ounces)
- Kosher salt and black pepper
- 4ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into ¼-inch-thick ribbons (about 4 packed cups)
- 3½cups low-sodium chicken broth
- 4ounces baby spinach (about 4 packed cups)
- 1cup frozen peas, thawed
- ¾cup grated Parmesan (3 ounces), plus more for garnish
- 3tablespoons unsalted butter
- 1tablespoon lemon juice
Preparation
- Step 1
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.
- Step 2
Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Step 3
Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- Step 4
Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
Private Notes
Cooking Notes
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!
To make this risotto creamy, stir briskly after adding the butter, lemon and cheese. Then put lid back on and allow it to sit about 5 minutes. I grate genuine Parmesan, don’t use pre-grated commercial cheese, the flavor isn’t the same. I had homemade stock in my freezer. This was creamy and delicious. Couldn’t believe it was as good as the traditional cooking method.
I made this tonight, subbing grated zucchini for the kale (because, CSA). I cut the liquid by about half to account for the liquid released by the zucchini. It was super delicious, creamy and silky. The lemon is so yummy. Will make again and again.
Made this with sushi rice when I ran out of Arborio, and it was just as good!
Delicious, perfect, easy and nutritious
Add shrimp at the end.
Maybe I didn’t use the right kind of kale, but it turned a very unappetizing shade of sick olive green. I applaud the method and maybe i’ll just add spinach at the end next time
This recipe is so good! I had an excess of zucchini in the garden so chopped up and threw in at the same time as the rice. Also had some chicken sausage that needed to be used up so sauteed separately and served on top of the risotto. A delightful, healthy, easy recipe that I will keep in my repertoire.
I wanted this to have more color, so I added a grated carrot before baking and a couple dozen halved grape tomatoes after. I also added about a pound of diced raw shrimp before baking. This makes a beautiful dish!
My first attempt tonight was nice and filling. Next time l’ll measure the lemon juice because I added too much and got a lemony risotto.
My 7 and 5 year olds love this and it's in our regular meal rotation. Subbed fennel for onion tonight and it elevated the dish beautifully.
Great recipe! I added some scallops on top. Did not use spinach but doubled the kale, extra lemon & zest definitely. Great one pot dish and very delicious. I will definitely make this again.
This is a regular offering in our house and for meal trains in our community. We love it.
We love this recipe. Sometimes I use frozen corn rather than peas.
This is Delicious! And easy! Followed the recipe until the end then added a lot of lemon zest, a little fresh dill, & more lemon juice than the recipe called for. Soooo Good! Will definitely make this again.
Turn down to 325. Add asparagus. More chs.
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