other risotto I made a while back. This one is baked...which means you put things in the pot/skillet, bring it to a boil, and then put it in your oven! Instead of standing there stirring for 30 minutes straight! This is definitely a keeper. It has such a great flavor and is so easy to throw together.
Here's what you'll need:
2 T butter
1 shallot, chopped (I used a green onion)
6-8 mushrooms, sliced (I added this ingredient and I used Shiitake)
1/2 cup dry white wine (I used cooking wine)
3 cups vegetable broth
1 cup Arborio rice (I buy mine in the bulk section of WinCo)
1 cup frozen peas ( I warmed mine in a pot before mixing in)
2 cups roughly chopped spinach
1/4 cup grated Parmesan
Heat oven to 425. Heat the butter in a dutch oven or large ovenproof pot. ( I just used my large skillet that can go straight into the oven. I would LOVE a LaCreuset Dutch Oven...but that isn't happening anytime soon! ; )
Add the wine to the pot and cook for 2 minutes. Add the broth and rice and bring to a full boil.
Cover the pot and transfer to HOT oven. Cook until the rice is tender and creamy, 20-25 minutes. (Mine was done in about 20-22 minutes)
This is what it looked like when I took it out of the oven:
This was so creamy and all my kids ate it really well. I admit I did remove the mushrooms for the younger two. They just don't love them and my husband and I don't want a single one wasted! ; ) We love them too much.
Enjoy! And I hope you have a wonderful week!