Spanish Baked Risotto
with 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.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Ingredients
Spanish Baked Risotto:
- 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
Amount Per Serving
Calories
470
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
2g
9%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
< 1mg
0%
Just a moment...
Sodium
1390mg
58%
Just a moment...
Total Carbohydrate
73g
24%
Just a moment...
Dietary Fiber
12g
48%
Just a moment...
Sugars
5g
Just a moment...
Protein
18g
Just a moment...
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
Amount Per Serving
Calories
470
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
2g
9%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
< 1mg
0%
Just a moment...
Sodium
1390mg
58%
Just a moment...
Total Carbohydrate
73g
24%
Just a moment...
Dietary Fiber
12g
48%
Just a moment...
Sugars
5g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
63 reviews
I thought this was pretty easy to put together. Had a small number of olives, and added some capers to complete the dish.
0 HelpfulSecond 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 Helpful