1 TBSP olive oil
1 small onion, minced
sea salt to taste
1 cup Arborio rice
2 cups vegetable or chicken stock
4 cups (3 oz) loosely packed fresh spinach, finely chopped (I never chop this and it still works out)
10 thin spears fresh asparagus, cut into diagonal slices
1/4 teaspoon freshly grated nutmeg
1/2 cup grated Parmigiano-Reggiano cheese
Preheat oven to 400
combine oil, onion and salt in saucepan about 4 minutes.
Add the rice, stirring to coat with oil.
Add the stock, spinach, asparagus, nutmeg and salt and bring just to a simmer over moderate heat.
Stir in half the cheese
Transfer to baking dish and smooth over top. Sprinkle with remaining cheese. Cover dish
Bake until rice has absorbed most of the liquid, about 35-40 minutes.
Serves 4 as a main dish, 6 as a side