Baked Risotto With Greens and Peas Recipe (2024)

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!

I made this using the asparagus option rather than the peas, since asparagus are in season. I also put a half cup of white wine in after the rice was sautéed, after reading the comments. I inadvertently left out the spinach at the end because I didn’t have it out on the counter. Nevertheless everything was really excellent. I appreciated particularly the comment about being cautious when adding the lemon juice, and the comment about letting it sit for a few minutes before serving. Fantastic!

Great way to make risotto! I added cut up Shiitakes after the garlic and cooked down the rice in some white wine before adding the broth (more like stove top risotto). Put in the entire 10 oz bag of peas because what am I going to do with extra frozen peas? I also poached a center cut piece of salmon and served it with that flaked on top. Delicious!

This was delicious! I added broccoli florets and arugula in addition to the kale and peas, so delicious!

Delicious! lemon juice at the end makes it light and fresh

Has anyone doubled this recipe? If so, does it impact cooking time?

Realized I could make this in my smallest Staub oven.i used the second-largest and it seemed too big.

I’ve made this recipe a few times and I HIGHLY recommend cooking the spinach and peas with the kale and rice. It makes the dish so much more tasty and balanced!!

Make with asparagus instead of peas, blanch asparagus first

Love this recipe and have made it multiple times.Don’t be a fool and just have kale and add a ton of kale instead of any of the spinach. My husband still said it was good (it wasn’t, really).

This is an excellent recipe and very easy to make. We added grilled salmon and cucumber salad seasoned with sesame oil, tamari , red pepper flakes, and garlic to spice up. It was a hit with our family.

I’d never tried a baked risotto but I enjoyed this. I used chopped asparagus tips as I didn’t have spinach but otherwise made to recipe. Followed other comments and added the cheese and butter, mixed in and put the lid back on (no heat) and left for 10 mins to sit (the asparagus had the perfectly bite to it)For me the kale came out overdone so next time I’ll just make the risotto rice in the oven, then stir in the chopped kale with the peas/asparagus/spinach when it comes out.

This was excellent but imo would be better without the kale stems.

This was so good! Made as directed with the addition of an enthusiastic splash of sauv blanc in the broth and fresh tarragon to serve :)

vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens If you happen to have some extra asparagus, sub it in for the peas. turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautée mushrooms, a fried egg or crispy tofu slices. adds 1/3 c. white wine to toasted rice before adding broth, so I did that too.

Would this work like Shakshuka for a brunch if I put a few eggs on top to cook? What do you think?