Oven-Baked Risotto with White Beans and Spinach
with pan-seared Brussels sprouts

Name: Oven-Baked Risotto with White Beans and Spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 lb Brussels sprouts, trimmed and halved, or quartered if large; 1 clove Shallots, diced; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Oil, cooking; 3 Tbsp Butter; 1/2 tsp Thyme, dried; 1 Tbsp Lemon juice; 1 Onions, medium, diced; 5 oz Baby spinach, roughly chopped; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 2 Tbsp + 2 Tbsp Butter; 1 cup Rice, Arborio; 3 1/2 cups Stock, any type; for serving Cheese, parmesan (opt), grated

Active: 50 min Total: 50 min

Original GF Paleo Vegetarian

Oven-Baked Risotto with White Beans and Spinach

We love oven-baked risotto and this version is like a meal all on its own with spinach for a green element and white beans stirred in for some protein and substance. To add another layer of flavor and texture, serve it with pan-seared Brussels sprouts tossed with a tangy lemon-caper butter.
Smarts: Don't rush the Brussels sprouts. Let them get good and golden brown on the outside and follow the instructions provided if your sprouts are large and would benefit from steaming as well as searing in the pan.

Proteins

Beans, white/cannellini

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Pan-Seared Brussels Sprouts:

Brussels sprouts - 1 lb , trimmed and halved, or quartered if large
Shallots - 1 clove , diced
Capers - 1 Tbsp , drained and rinsed
Oil, cooking - 1 Tbsp
Butter - 3 Tbsp
Thyme, dried - 1/2 tsp
Lemon juice - 1 Tbsp

Baked Spinach Risotto with White Beans:

Onions, medium - 1 , diced
Baby spinach - 5 oz , roughly chopped
Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 2 Tbsp + 2 Tbsp
Rice, Arborio - 1 cup
Stock, any type - 3 1/2 cups
Cheese, parmesan (opt) - for serving , grated

Prep

Onions / Brussels sprouts / Shallots / Capers - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 day ahead)
Spinach - Roughly chop spinach. (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Heat an oven-safe Dutch oven over medium heat. Add first portion of butter (for risotto) and then onions to melted butter. Saute onions until soft, 4 to 5 minutes.
Stir rice into onions until rice is lightly toasted and the pan is dry, ~1 minute. Add stock and spinach to pan. Bring to a boil. Stir everything once more to evenly distribute spinach. Cover risotto with a lid and transfer to the oven. Cook risotto until all of the liquid is absorbed and rice is tender, ~20 minutes.
When risotto is finished, remove it from the oven and stir in second part of butter (for risotto) and beans. Taste and season with some salt and pepper. Set risotto aside, covered, while preparing Brussels sprouts.
Heat a wok or large skillet with oil over medium-high heat. Add Brussels sprouts and saute until deep golden brown on all sides, 6 to 8 minutes. For smaller sprouts, this should be enough. If using larger sprouts add 1 Tbsp / 15 mL of water and cover with a lid. Steam the sprouts until tender.
Once Brussels sprouts are tender, add butter, shallots, thyme, and capers to the pan. Continue cooking everything together until butter is melted and shallots are soft.
Squeeze lemon juice over Brussels sprouts.
Serve risotto with Brussels sprouts on the side. Grate parmesan cheese (if using) over risotto. Enjoy!

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