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Spanish Baked Risotto
with beans / olives / peas and carrots

Active: 30 Total: 45
Spanish-inspired risotto goes straight from the stovetop to the oven in this one pan meal that was last featured in 2019. Smarts: Cook time can vary slightly depending on the age of the rice, so be sure to check it for doneness before pulling the risotto out of the oven.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Peas and carrots, frozen - 1 1/2 cups
  • Chives (opt) - 2 tsp , chopped
  • Lemons - 1 , wedges
  • Beans, navy or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Vinegar, apple cider - 2 tsp
  • Rice, Arborio - 1 cup
  • Wine, white - 1/2 cup
  • Stock, any type - 3 cups
  • Olives, green and pitted - 1 cup
  • Olive brine (opt) - 2 tsp (from a jar of olives)
  • Salsa (opt) - for serving
  • Yogurt, plain or Greek (opt) - for serving
  • Tortilla chips (opt) - for serving

Nutrition Facts

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Prep

  1. 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)
  2. Spice mix - Combine coriander, cumin, turmeric, oregano, black pepper, and salt. (Can be done up to 5 days ahead)
  3. Peas and carrots - Defrost.
  4. Chives / Lemons - Prep as directed.
  5. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C.
  2. Heat a Dutch oven with a lid over medium-high heat. Add oil and then onions with some salt. Saute until soft, ~3 minutes. Add garlic and spice mix and saute 1 minute. Add tomato paste and saute 1 minute more.
  3. Add vinegar to pan and saute for 1 minute, scraping up any brown bits on the bottom of the pan.
  4. Add rice and stir until coated in spices.
  5. Stir in wine, stock, peas and carrots, beans, olives, and olive brine and bring to a simmer. Cover with a lid and transfer to the oven. Bake, covered, until rice is tender and has absorbed all of the liquid, 20 to 25 minutes.
  6. Squeeze half the lemon wedges over the finished dish. Top with chives.
  7. Serve risotto with salsa, yogurt, and chips for scooping up rice and toppings. Enjoy!

Nutrition Facts

Amount Per Serving
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