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Spinach and Risotto Casserole




Source of Recipe


COLIN COWIE LIFESTYLE


List of Ingredients




2 tablespoons olive oil
1 medium onion, chopped
3 cups vegetable broth
1 cup dry white wine
1 1/2 cups Arborio rice
10 ounces spinach, rinsed and patted dry (2 cups, packed)
4 tablespoons freshly grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Recipe



. Preheat the oven to 375 degrees.
2. In a large saucepan, heat the oil over medium heat. Add the onion and sauté until translucent. Add the rice and sauté for 2 minutes. Add the wine and sauté for an additional 2 minutes or until liquid is absorbed. Stir in the broth. Bring to boil.
3. Reduce the heat to low, stir and allow the mixture to simmer 10 minutes or until the liquid starts to thicken. Stir in the spinach, 2 tablespoons of the cheese and the salt and pepper. Simmer 2 minutes longer. Transfer to a 2-quart casserole. Sprinkle the remaining cheese over the top. Bake for 35 minutes.



Note:
You can create your own original risotto casserole using my basic recipe and adding one or more of the following:
Mushrooms
Asparagus
Ham
Truffles
Sun-dried tomatoes
Shrimp and peas