Baked Risotto with Asparagus, Spinach and Parmesan

This past year, my mother decided it was high time I learned to cook.  To get this point across, I received more than a few cookbooks as Christmas presents.  This recipe is one of my favorites from an Italian cookbook she gave me.  So I thought it would be just the thing to bring to our anniversary potluck.  It’s pretty straight forward, making it perfect for cooking beginners and it makes for great leftovers, too!

Baked Risotto with Asparagus, Spinach and Parmesan
From Favorite Brand Name Italian Cooking Cookbook
Makes 6 entrée or 10 to 12 side-dish servings

1 tablespoon olive oil
1 cup finely chopped onion
1 cup Arborio rice
5 cups (5-6 oz) packed torn stemmed spinach
2 cups chicken broth
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup grated parmesan cheese, divided
2 cups diagonally sliced asparagus

Preheat oven to 400 degrees F.  Spray 13X9 inch baking dish with nonstick cooking spray.  Heat olive oil in large skillet over medium to high heat.  Add onion; cook and stir 4 minutes or 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 and nutmeg.  Reduce heat and simmer 7 minutes. 

After simmering stir in ½ cup of cheese.  Transfer to prepared baking dish.  Cover tightly and bake 15 minutes.  Remove from oven; stir in asparagus and remaining ½ cup cheese.  Cover and bake 15 more minutes or until liquid is absorbed.

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2 Comments so far ↓

  • Leslie | Jul 21, 2008 at 5:45 pm

    Never thought of baking risotto. Does it come out creamy still?

  • sacfhoodies | Jul 21, 2008 at 5:52 pm

    When it’s hot and fresh it is still very creamy … and delicious!