Baked Italian-Style Herb Risotto with Parmesan and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy baked risotto infused with Italian herbs, fresh spinach, and finished with melted Parmesan cheese. This italian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs Arborio rice, warm vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large oven-safe saucepan, heat 2 tbsp olive oil over medium heat. Add 1 small finely diced yellow onion and sauté for 4-5 minutes until translucent.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup Arborio rice and toast for 2 minutes, stirring constantly until edges are translucent.
  3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
  4. Step 4: Add 4 cups warm vegetable broth, 1 tsp fresh thyme leaves, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Bring to a simmer, then cover the pot with a lid and transfer to the preheated oven. Bake for 25 minutes.
  6. Step 6: Remove pot from oven, gently fold in 3 cups roughly chopped fresh spinach, 3/4 cup grated Parmesan cheese, and 2 tbsp butter until spinach wilts and cheese melts.
  7. Step 7: Adjust seasoning with additional salt and pepper if needed, then serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style Herb Risotto with Parmesan and Spinach take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Herb Risotto with Parmesan and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Baked Italian-Style Herb Risotto with Parmesan and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Herb Risotto with Parmesan and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian-Style Herb Risotto with Parmesan and Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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