Spanish Baked Risotto
with olives / peas and carrots / white beans

Name: Spanish Baked Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 2 cloves Garlic, chopped; 1 1/2 tsp Coriander, ground; 1 1/2 tsp Cumin; 1/2 tsp Turmeric; 1/2 tsp Oregano, dried; 1/2 tsp Black pepper; 1/2 tsp Salt; 1 can Beans, navy or cannellini (14 oz / 397 g), drained and rinsed (sub pinto beans); 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 2 tsp Vinegar, apple cider; 1/2 cup Rice, Arborio; 1/4 cup Wine, white (sub stock); 2 cups Stock, any type; 1 1/2 cups Peas and carrots, frozen; 1 cup Olives, green and pitted; 2 tsp Olive brine (opt) (from a jar of olives); for serving Salsa; for serving Sour cream (sub plain or Greek yogurt); for serving Tortilla chips

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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!

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