Spanish Baked Risottowith olives / peas and carrots / white beans
We are excited to introduce this Spanish-inspired version of baked risotto. Unlike the Italian classic, this version is loaded with flavorful spices and includes beans for protein and flavor. Serve the finished dish with sour cream, salsa, and chips for texture and dipping!
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
- Onions, medium - 1, diced
- Garlic - 2 cloves, chopped
- Coriander, ground - 1 1/2 tsp
- Cumin - 1 1/2 tsp
- Turmeric - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 1/2 tsp
- Salt - 1/2 tsp
- Beans, navy or cannellini (14 oz / 397 g) - 1 can, drained and rinsed (sub pinto beans)
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Vinegar, apple cider - 2 tsp
- Rice, Arborio - 1/2 cup
- Wine, white - 1/4 cup (sub stock)
- Stock, any type - 2 cups
- Peas and carrots, frozen - 1 1/2 cups
- Olives, green and pitted - 1 cup
- Olive brine (opt) - 2 tsp (from a jar of olives)
- Salsa - for serving
- Sour cream - for serving (sub plain or Greek yogurt)
- Tortilla chips - for serving
- Onions / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) - Prep as directed. (Can be done up to 5 days ahead)
- Spice mix - Combine coriander, cumin, turmeric, oregano, black pepper, and salt. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
- Heat oven to 400F / 204C.
- Heat a Dutch oven with a lid over medium-high heat. Add oil and then onions. Saute until soft, ~3 minutes. Add garlic and spice mix and saute 1 minute. Add tomato paste and saute 1 minute more.
- Add vinegar to pan and saute for 1 minute, scraping up any brown bits on the bottom of the pan.
- Add rice and stir until coated in spices.
- Stir in wine, stock, frozen peas and carrots (no need to defrost them first), beans, olives, and olive brine and bring to a simmer. Cover with a lid and transfer to the oven. Bake, covered, until rice absorbs liquid, ~25 minutes.
- Serve rice with salsa, sour cream, and chips for scooping up rice and toppings. Enjoy!
This meal has 61 reviews
One of my favorite all time CS recipes! We don’t like olives so I used capers.
Second time making this one and we love it. I do omit the olives but do add the brine. My one year old ate this like a champ!
Very tasty. I freaking love olives, so 1 cup was fine for me. If you're 'meh' on olives, go with 1/2 - 3/4 cup. This recipe was ingredient intensive, so prepping/measuring stuff ahead of time goes a long way to cut down on the cooking time. But the end result is very good and reheats for lunch like a champ! This will go in my favorites category.
Husband and I liked it. It was different flavors and it made a lot
I would probably reduce the pepper next time. I also put a little more than half the olives the recipe called for, and even as an olive lover, it was plenty. Very flavorful.
This was tasty and reheated well for lunch. I only put it about half the olives called for and thought that was a good amount, but otherwise made as written.