RISOTTO****Baked Risotto with Asparagus, Spinach, and Parmesan

By Unblond1

Ingredients

• 2 servings
• 1 tbsp. EVOO
• 1 shallot, thinly sliced
• 1 ounce pancetta, finely diced (Optional)
• 1/4 cup Arborio
• 1 ounce baby spinach (or spinach/arugula mix)
• 2 tbsp. white wine
• 2/3 cup chicken broth
• Malden salt, to taste
• pinch of grated nutmeg
• 1/2 - 3/4 ounce grated parmigiano reggiano or asiago or mixture
• 8 spears asparagus, cut in 1" pieces

Details

Servings 2

Preparation

Step 1

Preheat oven to 400°.

Heat oil in a saucepan over medium heat. Add shallot and pancetta, if using; cook 4 minutes or until tender. Add rice; stir well. Add wine and reduce until almost gone.

Stir in spinach, broth, salt, and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/2 ounce of cheese and transfer to an oven-proof dish.

Cover and bake at 400° for 20 minutes. Stir in asparagus if using raw. Cover and bake an additional 10 minutes or until liquid is almost absorbed. Plate and top each serving with a bit of extra cheese and some freshly ground pepper.

If using broiled asparagus, stir in at end, re-cover and let sit for 5 - 10 minutes before plating.

NUTRITION:

Calories - 259
Fat - 12.3
Sat Fat - 2.2
Carbs - 24
Fibre - 1.8
Protein - 10.7