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Spinach & Garlic Scape Baked Risotto

This baked risotto recipe cuts down standing at the stove stirring time and delivers on flavour and texture, giving you a nice light risotto loaded with greens.  Serve with grilled asparagus and garlic scapes.

 

On a recent trip to Maine, I visited Darthia Farm, an organic horse-powered farm on the Downeast coast of Maine that is family-run and certified organic.  Their farm store is brimming with vibrant produce, local goodness and the juiciest, best spinach I have ever seen; pair that with chilly Maine evenings, a handful of garlic scapes, a hard cheese from Seal Cove, and you have a delicious heartwarming meal. 

  • Serves4 - 6
  • Cooks in 35 - 45 mins total.
  • Prep time 15 mins
  • Iron

    Iron is a mineral essential for building red blood cells, carrying oxygen to lungs & tissues, cellular energy metabolism, healthy brain & immune functions.

    Foods high in Iron;
    Spinach, kale, parsley, nettles, seaweed, algae, leafy greens, potato skin
    Red meat, poultry, liver, fish, shellfish - sardines, 
    Eggs, Mushrooms, 
    Tofu, Black Beans, Chickpeas, Lentils, Beans
    Quinoa, Teff, Oats, Buckwheat, Rice, Millet, Barley, Wheat
    Seeds pumpkin & squash, pistachios, hemp, flax, almonds, cashews, cacao, dark chocolate,
    Dried fruits apricots, raisins, molasses

  • Whole Food Plant Based
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Mineral Rich

    Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

Ingredients

adds to shopping list

  • 1 tbsp olive oil | butter | water
  • 4 garlic scapes | cloves - finely chop
  • 1 onion - fine dice
  • 2 celery | 1 carrot - fine dice
  • 1 ½ cups risotto rice - rinsed
  • 1 cup white wine | dry vermouth
  • 6 cups water | stock | bone broth
  • 4 cups spinach leaves - rough chop
  • 20 grinds black pepper
  • ½ tsp salt | dulse

Serving Options

  • 12 asparagus spears
  • 4 -8 garlic scapes
  • Parmesan | hard goat cheese
  • Herbs like parsley, basil, chervil, chives

Method

 

Spinach & Garlic Scape Baked Risotto

 

PREHEAT OVEN 375F | 180C.     Cook in a 10 cup + |  6 quart | 12″ | 20cm dutch oven | oven proof pan w/ lid – OR saute in a skillet and then transfer to a baking dish and cover tightly with foil or a lid.

 

ADD olive oil, onion, garlic scapes, celery | carrot to your pan – saute 3 mins – often stir until lightly golden.

 

ADD rice. Saute stirring to coat grains 1 min.   ADD wine – bubble 30 secs.   ADD stock | bone broth, stir & bring to a boil, then spread the rice in an even layer.

 

LID-ON Bake 25- 30mins.   CHECK for doneness = most of the stock is absorbed & rice should be just cooked al dente slightly. Stir with a fork (so you don’t squash the rice grains).  If your rice is not cooked as you like, return to the oven cook lid on for 5 mins +.

 

REMOVE from oven using a fork, STIR IN spinach & black pepper. Rest with the lid on 5mins; residual heat will lightly cook the spinach.  TASTE adjust seasoning. 

 

PLATE risotto and serve topped with any grilled vegetables, herb garnish, + shaved cheese.  

 


Serving Ideas
GRILL or pan sear garlic scapes & asparagus spears – rub with a drop of oil, grill until they soften and get some good grill marks. 
Roasted Asparagus
Mixed Green Salad
Grilled chicken.
Shaved hard cheese
Soft goats cheese
Side salad of Spring Greens
Shaved Asparagus Salad

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP Spinach for swiss chard or kale.  Use collard greens add them during cooking – you might need to add 1 extra cup of stock.

 

SWAP Garlic Scapes for green garlic, garlic cloves, spring onions, scallions.

 

RISOTTO Rice = arborio & carnaroli – short grain Italian rice.   Carnaroli is my preference; it is creamier and more flavourful but harder to find.

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