Ingredients for Baked Spinach Risotto
- 2 cups cooked rice
- 5 ounces fresh spinach, chopped
- 1 (14 ounce) block firm or extra-firm tofu
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 2 tablespoons spinach liquid
- 1/4 teaspoon dried oregano
- cooking spray
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How to Make Baked Spinach Risotto
- Preheat oven to 325°F (160°C).
- 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.
- 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.
- 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.
- Lightly spray a 1 1/2-quart baking dish with cooking spray. Transfer the rice mixture into the prepared dish.
- Bake uncovered for 30 minutes, or until heated through and lightly browned on top.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
10g
Fat
9g
Carbs
11g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Side Dishes Beans Rice Vegetables Easy Beginner Cook Vegan Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Soy Tofu Egg Free Healthy 2 Free Of Something Low In Something Pasta Rice And Grains Greens Spinach
