Baked spinach risotto

Baked spinach risotto

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 20 minutes
  • 35 minutes
  • Steenberg Sauvignon Blanc- Sémillon 2009


  • 2 T olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 300 g risotto rice
  • 300 g spinach leaves, coarsely shredded
  • 3 cups hot chicken stock, or use vegetable stock if you\'re vegetarian
  • Sea salt and freshly ground black pepper
  • 1 cup finely grated Parmesan
  • 1/2 cup home-made breadcrumbs
  • Olive oil, for drizzling

Cooking Instructions

Preheat the oven to 180°C.
Gently heat the oil in an ovenproof casserole on top of the stove. Add the onion and cook gently until softened.
Stir in the garlic and rice until coated. Add the spinach and pour in the stock. Cover tightly and bake for 30 minutes or until the stock is absorbed and the rice tender.
Season to taste. Sprinkle with Parmesan and breadcrumbs, drizzle with olive oil and slide under a hot grill until crusty and golden.

Cook’s note: If you prefer, turn the baked risotto into individual dishes before adding the cheese and crumbs, then proceed as before.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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