Baked Pasta Risotto with Peas, Mascarpone + Spinach

By • May 12, 2014 • 8 Comments

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Serves 4

  • 2 tablespoons butter
  • 1/2 yellow onion, finely chopped
  • 1 cup ancini de pepe, Israeli couscous or orzo
  • 1/4 cup dry white wine
  • 1 1/2 cups warmed chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 bunch fresh spinach, stems trimmed
  • 1 cup peas (frozen and thawed)
  • 1/4 cup mascarpone
  • Kosher salt and freshly ground black pepper
  1. Preheat oven to 400°F. Heat butter in a medium saucepan over high heat; add onion and cook until soft, about 3 minutes. Stir in pasta to coat with oil, then wine; cook until wine has evaporated, about 1 minute. Stir in 2 cups stock and season with salt and pepper; cover saucepan and transfer to the oven to bake 15 minutes.
  2. As risotto bakes, heat oil in a medium skillet over medium heat. Add spinach and peas and cook, tossing occasionally, until spinach wilts and peas are warmed through, about 2 minutes. Season with salt and pepper.
  3. Stir mascarpone into risotto. Serve risotto topped with spinach and peas.
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Comments (8) Questions (0)


7 months ago pattyrat

I liked the taste and ease of this dish. I used the Israeli couscous and 1 1/2 cups of broth. After 20 minutes in the oven most of the liquid was absorbed, and once I added the mascarpone it created a creamy texture. I added mushrooms to the spinach and pea mixture, and topped the whole thing off with some freshly grated Parmesan. Very good!


11 months ago doticus

I used 2 cups and it was far too runny. I would recommend trying 1 1/2 cups of broth instead.


11 months ago ShannonS

Thanks for your input doticus. I found the original recipe from Feast in google books under the name Blank Slate Baked Risotto and I've been trying to piece the two versions together for the perfect formula. Anxious to try it out. I think this could be a perfect base recipe that I'll get a lot of miles out of.


12 months ago Sarah

ShannonS beat me to it. As I was cooking the recipe, I discovered the broth discrepancy. I decided on the 2-1 ratio (2 cups broth to 1 cup orzo) and that worked perfectly for me.
The author may want to look the recipe over -- the instructions in step 1 read: "...Heat BUTTER in a medium saucepan over high heat; add onion and cook until soft, about 3 minutes. Stir in pasta to coat with OIL, then wine ..." According to the recipe, the oil is not added to the orzo, but in a separate pan when the spinach mixture is sauteed.
I really liked the flavor of the mascarpone and how it helped create that creamy texture in this "cheater" risotto that we love in the classic version . I added some lemon juice at the end to balance the richness.
Thanks a bunch for contributing this recipe! I will definitely be integrating this technique again in the near future.


12 months ago ShannonS

1 1/2 c of broth are listed in the ingredients but 2 c are called for in the directions. Can you please clarify. Thanks!


12 months ago Horto

i don't want to dirty another pan so i will toss the greens with the pasta for the last few minutes.


12 months ago Liz B. @ UMAMI LIFE

Good call, and you'd end up using less oil that way.

http://thatumamilife.wordpress... - a clean eating bento blog. Japanese or Asian-inspired!


12 months ago ATG117

You could also cook the veg in the pot before you start the onions. Might yield a better result IMHO.