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Advocate-Tested Recipe
Baked Risotto
Serves 4-6. Recipe is from Heather Vetter Schaefer.
1 tbl. olive oil
1 small onion, chopped
1 cup arborio rice
2 cups vegetable stock
1/2 tsp. salt
4 cups rinsed and chopped fresh spinach
1/2 bunch asparagus, trimmed and cut into bite-sized pieces
11/2 tsps. zest and juice from a lemon
1/2 cup grated Parmesan cheese, divided
1. In a large skillet, sauté onion in olive oil and cook until tender. Add rice and stir until rice is thoroughly coated in oil.
2. Add stock, salt, spinach and asparagus, then the lemon zest and juice. Simmer until heated through.
3. Stir in 1/4 cup Parmesan cheese and spoon into a 1-quart baking dish sprayed with nonstick spray. Sprinkle remaining Parmesan over the top. Using the back of a spoon, gently smooth the top of the rice, lightly pressing it into the liquid. Cover tightly with a lid or foil.
4. Bake, covered, in a preheated 400-degree oven for 35 minutes or until almost all of the liquid is absorbed. You want it moist but not soupy.
