Baked Spinach Risotto Recipe

Ingredients for Baked Spinach Risotto

• Cooked Rice
• Frozen Chopped Spinach
• Firm Silken Tofu
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 cup chopped onion
• Garlic Cloves
• Black Pepper
• Basil

How to Make Baked Spinach Risotto

1. Preheat oven to 325°F (160°C).
2. In a blender, combine 1 block (14 oz) firm or extra-firm tofu, 1/2 teaspoon salt, 2 tablespoons olive oil, and 2 tablespoons of spinach liquid (reserved from cooking spinach - see ingredient notes). Blend until completely smooth and creamy.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Sauté 1/2 cup chopped onion and 2 cloves minced garlic until softened, about 5 minutes.
4. Stir in 2 cups cooked rice, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 5 oz fresh spinach (chopped), and the creamed tofu. Mix well to combine.
5. Lightly spray a 1 1/2-quart baking dish with cooking spray. Transfer the rice mixture into the prepared dish.
6. Bake uncovered for 30 minutes, or until heated through and lightly browned on top.