I’ve never eaten risotto. I’ve never made risotto. Until I saw this dish. I knew I needed to try it. I like asparagus and I like spinach. Together in this risotto, it’s pretty tasty. You could substitute broccoli if you aren’t fond of asparagus. I think you may like it.
1 Tbsp. olive oil
1 c. finely chopped onion
1 c. Arborio (risotto) rice
8 c. (8-10 oz.) spinach leaves, torn to pieces
2 c. chicken broth
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. shredded Parmesan cheese, divided
1 1/2 c. sliced asparagus
Heat oil in a skillet over medium-high heat. Add onion and cook & stir 4 minutes until tender. Add rice; stir to coat with oil. Stir in spinach a handful at a time, adding more as it wilts. Add broth, salt, & nutmeg. Reduce heat and simmer 7 minutes. Stir in 1/4 c. cheese. Put in a 9×13 baking dish, sprayed with cooking spray. Cover and bake 15 minutes. Remove from the oven and stir in asparagus; sprinkle with the rest of cheese. Cover and bake 15 minutes more or until liquid is absorbed.
I've never had risotto either,but have always wantd to try it! perfect opportunity! this looks wonderful. If you like spinach, I just posted a spinach and tortellini pasta salad, no rice, but I think you will love it.<br />daybydaysunshine.blogspot.com