Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Baked Marrow With Saffron And Spinach Risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Baked Marrow With Saffron And Spinach Risotto

      Download the audio file.

    Baked Marrow With Saffron And Spinach Risotto

    Try marrow slices filled with ready-to-cook risotto, fresh leafy spinach and Italian cheese.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 40 minutes to 50 minutes 50 minutes

    Serves: 4


    • 1 marrow, weighing about 900g
    • 250g Riso Gallo Saffron Risotto Pronto
    • 100g Castelli Vegetarian Italian Hard Cheese
    • ½ x 235g bag fresh Waitrose Spinach for Cooking
    • 1 tbsp Waitrose Extra Virgin Olive Oil


    1. Prepare the marrow by trimming the ends then cutting into about 8 slices, each 2cm-3cm thick. Remove the seeds by cutting a circular piece out of the centre of each slice. Place the slices in a steamer, cover and leave to one side.
    2. Preheat the oven to 200°C, gas mark 6. Place the risotto mix in a medium-sized pan with 600ml cold water. Bring to the boil, place the steamer with the marrow slices on top and simmer for about 10 minutes, stirring occasionally, until the rice is just tender but there is a little liquid remaining, and the marrow slices have softened slightly. Alternatively, lightly cook the marrow slices in the microwave on medium power for 1-2 minutes.
    3. Place the softened marrow slices on a baking sheet lined with foil then parchment paper. Using a peeler, make shavings from a quarter of the cheese, then grate the remainder.
    4. Stir the grated cheese and freshly ground black pepper into the risotto. Mix in the spinach and cook gently until it has wilted. Spoon the risotto onto the marrow slices, filling the centres. Cover the baking sheet loosely with foil and seal around the edges.
    5. Bake for 20-30 minutes, until the marrow is tender but the rice is not overcooked. Serve, drizzled with the olive oil, and sprinkled with cracked black pepper and the cheese shavings. Eat with roasted Romano red peppers and a fresh salad of crispy Little Gem lettuce hearts dressed in olive oil.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Part-cooking the marrow over the rice means a shorter final cooking time in the oven. This will prevent the rice from drying out.

    Drinks recommendation

    This dish calls for a rich and spicy red full of juicy raspberry and plum fruit.


    Average user rating

    5 stars