Creamy, cheesy, and loaded with vegetables — this baked risotto is weeknight dinner done right. By letting the oven do the work instead of the stovetop, you get all the comfort of traditional risotto without the constant stirring. Broccoli and spinach keep it hearty and nutritious, but any vegetables you love will work just as well.

Active time: 10 minutes | Total time: 35 minutes

Easy Baked Broccoli-Spinach Risotto

Ingredients

• 2 tsp (9g) olive oil
• 1/4 cup (40g) chopped shallots
• 1 cup (180g) arborio (risotto) rice, uncooked
• 1/4 cup white wine
• 3 cups low-sodium vegetable broth
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper
• 8 oz. (227g) broccoli, cut into small florets (about 3 cups)
• 1/2 cup (56g) Parmesan cheese, freshly grated
• 1 (5-oz./140g) package fresh spinach, coarsely chopped

Directions

Preheat the oven to 375°F (190°C).

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sauté the shallots for 3 minutes, or until tender. Add the rice and cook for 1 minute, stirring constantly.

Stir in the wine and cook for 1–2 minutes, until the wine evaporates. Stir in the broth, nutmeg, salt, and pepper. Stir in the broccoli. Bring the mixture to a boil over medium-high heat, then remove from heat.

Cover and bake for 20 minutes. Uncover and stir in the Parmesan cheese and spinach. Serve immediately.

Serves: 4 | Serving Size: 1 1/4 cups

 Nutrition (per serving): Calories: 298; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 8mg; Sodium: 489mg; Carbohydrate: 45g; Dietary Fiber: 3g; Sugar: 4g; Protein: 12g

Nutrition Bonus: Potassium: 473mg; Iron: 11%; Vitamin A: 83%; Vitamin C: 109%; Calcium: 24%

Originally published October 12, 2015; Updated July 2026