Oven-Baked Risotto with White Beans and Spinach
with pan-seared Brussels sprouts
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.
- 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
- 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
- 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!
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.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.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.0 Helpful
This was great. We didn't add the second 2T of butter to the risotto, and it was still very rich.0 Helpful
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.0 Helpful