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Baked Lemon Spinach Risotto

By Joy the Baker
  • 65 minutes
  • Serves

INGREDIENTS

1 1/2 tbsp

Garlic

2 tbsp

Lemon, fresh zest

1

Parsley

1 cup

Yellow onion, small

4 cups

Chicken broth, low-sodium

2 tbsp

Lemon juice, fresh

2 cups

Arborio rice, dry

1/2 tsp

Black pepper, coarsely ground

1 tsp

Red pepper flakes

1/2 tsp

Sea salt

1 tbsp

Olive oil

1

Butter

1 cup

Parmesan cheese, grated

10 oz

Spinach, thawed and excess water squeezed out, frozen

1 1/4 cups

Water

1

Tabespoon fresh chopped thyme leaves