This easy baked risotto is of my favourite dishes for an easy family dinner.
No standing around for ages stirring your risotto. Just fry off the veggies, add everything else to the pan and bake.
It’s a very flexible recipe that is easy to sub different ingredients, depending on what you have available. For example, you can sub kale for the spinach or beans for the chickpeas. Butter beans, in particular, are a great swap here.
Nutrition highlights:
✔️ Plant protein and fibre from chickpeas
✔️ Vitamin C and antioxidants from peppers
✔️ Iron and folate from spinach
✔️ Slow-release energy from arborio rice
What are some of the nutritional benefits of this easy baked risotto?
Arborio rice
Provides carbohydrate for energy, along with small amounts of protein and B vitamins.
Chickpeas
Packed with plant-based protein, fibre, and minerals like iron, magnesium and zinc.
Peppers
High in vitamin C, antioxidants and natural sweetness, they add colour and nutrition.
Spinach
Spinach is rich in iron, folate and vitamin K.
Recipe Tips:
- You may need a little more stock, so check it when it comes out of the oven and add a little more when you add the spinach, if needs be.
- The risotto stores well in the fridge for leftovers, just make sure you cover it so it doesn’t dry out and heat up well before serving.
- It will store in the fridge for 2-3 days. I don’t recommend freezing.
Easy Baked Risotto
Equipment
Ingredients
- 1 large onion
- 2 large peppers
- 1 tbsp olive oil
- 2 garlic cloves
- 1½ tbsp smoked paprika
- ¼ tsp chilli flakes
- 2 tsp dried oregano
- 350 g risotto rice
- 1¼ litres veg stock
- 1 tbsp balsamic vinegar
- 2 x 400g tinned chickpeas
- Handful of spinach
- Chopped parsley
- Squeeze of lemon
- Salt & pepper
Instructions
- Preheat the oven to 180C or 350F
- Slice the onion and peppers and mince or chop the garlic. Add the oil to an ovenproof pan and fry the onions and peppers for 10 minutes until soft, adding the garlic for the last minute or so.
- Add the rice, herbs, spices and some salt and pepper and stir through for another minute.
- Add the stock, balsamic and the chickpeas and stir through. Bake in the oven for 30 minutes with the lid off until the rice is cooked.
- Once it’s ready take out the oven and add a handful of spinach and some chopped parsley. Then pop the lid on and let it rest for 5 mins for the spinach to wilt. Remove the lid, check the seasoning and add a squeeze of lemon and serve.
Notes
- You may need a little more stock so check it when it comes out of the oven and add a little more when you add the spinach if needs be.
- The risotto stores well in the fridge for leftovers. Just make sure to cover it so it doesn’t dry out. Heat up well before serving.
So easy, absolutely delicious and catered beautifully for different dietary requirements.
Amazing! Glad you liked it.