This baked risotto has become one of those dependable recipes I return to when I want something comforting but unfussy. It’s the kind of dish that feels at home on a quiet weeknight or shared casually with neighbors. I like how it comes together without much effort—soft onions, Arborio rice, and greens simmering briefly before the oven does the rest of the work. The spinach melts into the rice, the asparagus stays fresh and bright, and the parmesan brings everything together without overpowering it. What I appreciate most is that it doesn’t require constant attention, yet it still feels thoughtful and homemade. Served straight from the oven, it’s warm, simple, and satisfying—exactly the kind of meal that fits naturally into everyday family life.

1 T. olive oil

1c. finely chopped white onion

1 c. uncooked Arborio rice

8 c. spinach (or kale) leaves

2 c. chicken broth

¼ tsp. salt

½ c. fresh grated parmesan cheese

1 ½ c. sliced asparagus

 

Preheat oven to 400 degrees

Heat oil in Dutch oven or another pan that can go from stove to oven*. Add onion and cook 4 minutes.

Add rice to onion; stir well.

Add spinach, broth and salt. Stir and then simmer for 7 minutes.  Stir in half of the parmesan cheese.

Transfer to oven and bake for 15 minutes. Stir in asparagus and sprinkle with remaining parmesan cheese.   Cover and bake 15 min more, until liquid is absorbed.