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
This looks really good to me. I'm a sucker for risotto! How many servings does this yeild?
ReplyDeleteKaty made this at the Rock once. Fabulous! I can't wait to make it.
ReplyDeleteThis serves 4 as a main dish, 6 as a side.
ReplyDeleteKaty, this was delicious. I don't know about that serving size, though. As a side, the two of us nearly finished it. I have no regrets about how much of it I ate.
ReplyDeleteAngela, I said 6 only because I served it as a side to 6 and it worked, but maybe people were taking only a little. I agree, between the 2 of us we usually don't have much leftover. Glad you liked it, I highly recommend that cookbook.
ReplyDelete