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

Active: 50 min Total: 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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

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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.

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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!

Nutrition Facts

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Reviews

Ratings

Original (54)
Gluten-free (7)
Paleo (3)
Vegetarian (15)

51 reviews

Excellent recipe. Risotto is my favourite Italian dish, and this delivered. I chopped teh Brussels sprouts and added them directly to the risotto. It was delicious.

By: Pierrette
Posted: Jan 07, 2022
Diet: Vegetarian
0 Helpful

Excellent! Heavy on the butter but the Scallops counter with excellent nutritional values. Need more Scallops recipes.

By: Jamie
Posted: Aug 12, 2021
Diet: Original
0 Helpful

This was absolutely delicious. I didn’t have an oven-safe covered pot for 425 and made the risotto on stovetop, at low heat after the boiling stage. I also used sprouted brown rice because I did not have Arborio rice.

By: June
Posted: Jun 06, 2021
Diet: Original
0 Helpful

Quite easy for a delicious, fancier than normal meal! Next time I’d increase the amount of scallops - one pound was barely enough for 3 servings at our house.

By: Maggie
Posted: Jan 01, 2021
Diet: Original
0 Helpful

Very good! I think I could put more spinach in the risotto. I loved the baked method, will do this again. There was a lot of butter in the meal, so I might cut that back next time.

By: Angela
Posted: Oct 14, 2020
Diet: Gluten-free
0 Helpful

Perfection. The scallops were perfect. I subbed fresh English peas and artichoke hearts (bc that’s what I had) instead of spinach. Next time will add more capers.

By: Brandi
Posted: Jun 26, 2020
Diet: Original
0 Helpful