This is a perfect dip for Corn and Crab Fritters!
Servings: 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
  • Directions
    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.


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