Spanish Baked Risotto
with olives / peas and carrots / white beans
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Ingredients
- 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
Nutrition Facts
Prep
- 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.
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Make
- 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!
Nutrition Facts
Reviews
Ratings
61 reviews
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!
0 HelpfulVery 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.
0 HelpfulI 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.
0 HelpfulThis 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.
0 Helpful