Baked Spinach Risotto Recipe

Name: Baked Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 1 (10 ounce) package frozen chopped spinach, thawed, save liquid; 12 lb firm silken tofu; 2 tablespoons olive oil; 2 teaspoons salt; 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, chopped; ¼ teaspoon black pepper; ½ teaspoon basil

Servings: persons

2 cups cooked rice
1 (10 ounce) package frozen chopped spinach, thawed, save liquid
12 lb firm silken tofu
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
¼ teaspoon black pepper
½ teaspoon basil

1
Heat oven to 325F.
2
In a blender, blend tofu, salt, 2 tablespoons olive oil, and 2 tablespoons of spinach liquid until creamy.
3
Heat 1 tablespoon olive oil in a large skillet or wok and saute onion and garlic.
4
Stir in the rice, pepper, and spices ( i use basil and a tiny pinch of thyme, but you could sub what you like), spinach, and the creamed tofu.
5
Spray a 1 1/2 quart dish with cooking spray and transfer rice into dish.
6
Bake, uncovered, for 30 minutes.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cooked rice, 1 (10 ounce) package frozen chopped spinach, thawed, save liquid, 12 lb firm silken tofu, 2 tablespoons olive oil, and more.

Yes, Baked Spinach Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Spinach Risotto

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