Here’s a restaurant quality recipe that’s fool proof. You get perfect risotto every time!
Ingredients:
1 Tablespoon extra virgin olive oil
1 cup white onion, finely diced
1 cup risotto rice
8 cups fresh spinach leaves, torn into pieces
2 cups chicken broth
1/4 teaspoon ground nutmeg
3/4 cup fresh grated parmesan cheese, divided
1 1/2 cup fresh thin asparagus, sliced diagonally
Directions:
- Pre heat oven to 400 degrees F.
- Coat 9×13 baking dish with Pam cooking spray. Set aside.
- In a large non-stick skillet, heat oil over medium-high heat.
- Add onion to skillet and cook until tender (about 4 minutes), stirring frequently.
- Add rice to skillet and stir to coat with oil.
- Stir spinach pieces into skillet, a handful at a time, adding more as it wilts.
- Add broth and nutmeg to skillet and bring to a boil. Reduce heat and simmer (un-covered) 7 minutes.
- Stir 1/2 cup parmesan cheese into skillet mixture.
- Pour mixture into prepared baking dish. Cover tightly with tin foil. Bake 15 minutes.
- Remove from oven and carefully take off tin foil. Stir in asparagus. Top with remaining 1/4 cup parmesan cheese.
- Return to oven and continue baking 10-15 additional minutes, or until all liquid is absorbed.
Hilarious! Greg and I were enjoying asparagus the other night, and I told him that I was going to perfect an asparagus risotto when we get back to the States. I guess my search for the perfect recipe is over, huh? Too funny! Can't wait to give it a try!! Thanks for sharing!