Baked Risotto with Asparagus, Spinach, and Parmesean

I do not yet have a photo of this recipe in action, and that is because I make it so often that I don't use the recipe anymore when cooking so I don't think of it for my blog!

The recipe comes from a cookbook that my mother gave me for Christmas a couple of years ago. Like I have mentioned before, my mom lived in Italy for a while, so I respect her judgement of good Italian food and recipes.

Risotto is one of my favorite Italian foods, but I used to never make it because I always thought it was too hard (who wants to stand there and stir a pot of rice for an hour!?) and way too rich (do I really need to eat that much cream/cheese?!). This recipe is neither hard to make nor so rich that it makes you feel guilty. I always pack an entire bag of spinach and an entire bundle of asparagus in my version, and it turns out perfectly.

I hope that you enjoy this recipe as much as I do, and that it may become a staple recipe of your own. Next time I make it I will be sure to take a photo to share with you all!


Baked Risotto with Asparagus, Spinach, and Parmesan
Courtesy of Patricia Wells's "Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy"

Ingredients
1 tablespoon EVOO
1 small onion, minced
salt to taste
1 cup italian arborio rice
2 cups chicken broth
4 cups loosely packed fresh spinach, chopped
10 thin spears fresh asparagus, trimmed and cut into diagonal slices
1/4 teaspoon nutmeg
1/2 cup parmesan cheese

Directions
1. Preheat the oven to 400 degrees F

2. In a 1 and 1/2 quart saucepan, combine the oil, onion, and salt over moderate heat. Stir to coat with the oil and cook until the onion is soft and translucent, 3 to 4 minutes. Add the rice, stirring to coat with the oil. Add the chicken stock, spinach, asparagus, nutmeg, and salt and bring to a simmer over moderate heat. Stir in half of the cheese. Transfer to a 1 quart souffle dish and smooth out the top with the back of a spoon. Sprinkle with the rest of the cheese.

3. Place the souffle dish in the center of the oven. Bake until the rice is cooked through and has absorbed most of the liquid, 35 to 40 minutes.