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Baked Asparagus Spinach Risotto

Baked Asparagus Spinach Risotto

 
Risotto, versatile and delicious. This variation on the classic Italian dish would be perfect with another great Italian, Ecco Domani Pinot Grigio.

Ingredientsasparagusrisotto
1 tablespoon olive oil
1 cup chopped onion
1 cup arborio rice
4 ounces fresh spinach leaves
3 cups chicken stock
1 dash salt
1 dash nutmeg
1/2 cup freshly grated parmesan cheese
1 1/2 cups asparagus, sliced into 1 inch pieces

Directions
1. Preheat oven to 400°F.
2. In a dutch oven heat oil over medium flame.
3. Add onions, saute until softened.
4. Add rice, stirring to coat well.
5. Stir in spinach, salt, nutmeg, and 2 cups of stock.
6. Bring to a simmer and cook 7 minutes.
7. Stir in 1/4 c cheese.
8. Cover and bake in oven 15 minutes.
9. Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if
mixture is dry.
10. Bake for an additional 15 minutes or until liquid is almost absorbed.

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