Baked Spring Vegetable Risotto

Risotto with asparagus, spinach, peas and mushrooms that’s baked in the oven. Almost no stirring required!

3 tablespoons unsalted butter, divided
8 ounces button mushrooms, sliced
1 cup asparagus, chopped into 1-inch pieces
1 shallot, diced
1/2 tsp. salt
1/4 tsp. black pepper
3 cloves garlic, minced
1/2 cup white wine
3 cups low-sodium vegetable broth
1 cup Arborio rice
1 cup frozen peas
1 cup fresh spinach leaves, roughly chopped
1/2 cup Parmesan cheese, grated

View the full recipe at Floating Kitchen →