Spinach and Risotto Casserole

Spinach and Risotto Casserole


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • 3 cups vegetable broth
  • 10 ounces spinach, rinsed and patted dry (2 cups, packed)
  • 4 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon salt
  • ¼ teaspoon pepper 


1. Preheat the oven to 375 degrees.

2. Ina large saucepan, heat the oil over medium heat. Add the onion and sauté for 2 minutes. Add the wine and sauté for an additional 2 minutes or until the liquid is absorbed. Stir in the broth. Bring to a boil.

3. Reduce the heat to low, stir, and allow the mixture to simmer 10 minutes, or until the liquid starts to thicken. Stir in the spinach, 2 tablespoons of the cheese, and the salt and pepper. Simmer 2 minutes longer. Transfer to a 2-quart casserole. Sprinkle the remaining cheese over the top. Bake for 35 minutes.  

Serves 8.

Note: You can create your own original risotto casserole using my basic recipe and adding one or more of the following:

  • Mushrooms
  • Asparagus
  • Ham 
  • Truffles 
  • Sun-dried tomatoes
  • Shrimp and peas

-Colin Cowie

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