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

Active: 50 minTotal: 50 min

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.

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Spinach - Roughly chop spinach. (Can be done up to 3 days ahead)
  3. Beans - Drain and rinse.

Make

  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Squeeze lemon juice over Brussels sprouts.
  8. Serve risotto with Brussels sprouts on the side. Grate parmesan cheese (if using) over risotto. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 44 reviews

This was great. We didn't add the second 2T of butter to the risotto, and it was still very rich.

By: Jamie
Posted: Feb 17, 2020
Diet: Original

Whoa! I was so excited to make this and it did not disappoint. So good and easy to make. It became a kinda Valentine's dinner at home.

By: Kimberly
Posted: Feb 15, 2020
Diet: Gluten-free

Loved this - unfortunately, the girls weren’t thrilled with the scallops.

By: Namrita
Posted: Feb 10, 2020
Diet: Original

The entire meal was fantastic. I was shocked the 2 year old, 4 year old and 6 year old all cleared their plates.

By: Jena
Posted: Feb 09, 2020
Diet: Original

I love scallops!

By: Nicole
Posted: Feb 08, 2020
Diet: Original

Loved this!!! I used bay scallops because the sea scallops were a million dollars. Worked well, my toddler loved it (she loves capers). This will be part of our regular rotation. Super easy to make and elegant. This may be a new staple for dinner quests too.

By: Ila
Posted: Feb 07, 2020
Diet: Original