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Ingredients:
Makes 1 1/4 cups- 2 tablespoons olive oil
- 1 medium onion , chopped
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 3 cups vegetable broth
- 10 ounces (2 cups, packed) spinach , rinsed and patted dry
- 4 tablespoons freshly grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 375°.
In a large saucepan, heat olive oil over medium heat. Add onion and sauté until translucent. Add rice and sauté 2 minutes. Add wine and sauté an additional 2 minutes, or until liquid is absorbed. Stir in broth and bring to a boil.
Reduce heat to low, stir, and allow mixture to simmer for 10 minutes, or until it starts to thicken. Stir in spinach, 2 tablespoons of cheese and salt and pepper. Simmer 2 minutes longer. Transfer to a 2-quart casserole dish. Sprinkle remaining cheese over top and bake 35 minutes.
In a large saucepan, heat olive oil over medium heat. Add onion and sauté until translucent. Add rice and sauté 2 minutes. Add wine and sauté an additional 2 minutes, or until liquid is absorbed. Stir in broth and bring to a boil.
Reduce heat to low, stir, and allow mixture to simmer for 10 minutes, or until it starts to thicken. Stir in spinach, 2 tablespoons of cheese and salt and pepper. Simmer 2 minutes longer. Transfer to a 2-quart casserole dish. Sprinkle remaining cheese over top and bake 35 minutes.
