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 the northeastern coastal region of Maine, called “downeast”, I visited Darthia Farm, an organic horse-powered farm on the “downeast” coast 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
- 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.
- 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
Ingredients
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Method
Spinach & Garlic Scape Baked Risotto
PREHEAT OVEN TO 375F | 180C. Cook in a 10 cup + | 6 quarts | 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 | water, onion, garlic scapes, celery | carrot to your pan – saute for 3 mins – often stirring, until lightly golden.
ADD rice. Saute, stirring to coat grains for 1 min. Add wine – bubble for 30 secs. Add stock | broth, stir & bring to a boil, then spread the rice in an even layer.
LID-ON Bake 25- 30 mins. 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 and 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 and 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 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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