Tuesday, January 5, 2010

Baked Spinach Risotto

This is for all of you who are afraid of risotto!
This is an easy baked solution with great flavor.
As always if spinach is not your fave, you can substitute broccoli,
chard, asparagus or what ever your heart desires!
Make it your own! xo

1 T Olive Oil
1 T Butter
1 Large Onion, Chopped
2 1/4 C Arborio Rice
1 1/2 C White Wine
4 1/2 C Chicken or Vegetable Broth
1 6 oz Bag Spinach
1/2 C Parmesan Cheese, Divided
Salt & Pepper to taste


Heat oven to 375 degrees. Heat oil and butter in a large saucepan over medium high heat. Add onions and cook until soft, about 5 minutes. Add rice and stir to coat. Stir in wine and cook until almost all of it is absorbed. Stir in broth, bring to a boil. Reduce heat to low and simmer for 6-8 minutes. Stir in spinach & 1/4 C Parmesan, taste and add salt and pepper as needed. Spoon into a 9 X 13 glass baking dish sprayed with Pam. Sprinkle with remaining cheese. Cover with foil and bake for 30 minutes. Serves 10 as a side dish.

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