Spanish Baked Risotto
with beans / olives / peas and carrots

Name: Spanish Baked Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 2 cloves Garlic, chopped; 1 1/2 tsp Coriander, ground; 1 1/2 tsp Cumin; 1/2 tsp Turmeric; 1/2 tsp Oregano, dried; 1/2 tsp Black pepper; 1/2 tsp Salt; 1 1/2 cups Peas and carrots, frozen; 2 tsp Chives (opt), chopped; 1 Lemons, wedges; 1 can Beans, navy or cannellini (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 2 tsp Vinegar, apple cider; 1 cup Rice, Arborio; 1/2 cup Wine, white; 3 cups Stock, any type; 1 cup Olives, green and pitted; 2 tsp Olive brine (opt) (from a jar of olives); for serving Salsa (opt); for serving Yogurt, plain or Greek (opt); for serving Tortilla chips (opt)

Active: 30 Total: 45

Original GF Paleo Vegetarian

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

Beans, white/cannellini

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

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

Prep

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

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Make

Heat oven to 400F / 204C.
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.
Add vinegar to pan and saute for 1 minute, scraping up any brown bits on the bottom of the pan.
Add rice and stir until coated in spices.
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.
Squeeze half the lemon wedges over the finished dish. Top with chives.
Serve risotto with salsa, yogurt, and chips for scooping up rice and toppings. Enjoy!

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