Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion minced
- sea salt to taste
- 1 cup (180 g) Arborio rice
- 2 cups (500ml) chicken broth
- 4 cups (90g) loosely packed fresh spinach, rinsed, dried and finely chopped
- 10 thin spears of fresh asparagus, rinsed, trimmed, and cut into thin diagonal slices
- 1/4 tsp freshly grated nutmeg
- 1/2 cup (2 oz or 60g) freshly grated parmesan
Directions
- Preheat the oven to 400F
- In a 1 1/2 quart saucepan, combine the oil, onion, and salt over moderate heat. Stir to coat with the oil and cook until the onion is soft and translucent, 3 to 4 minutes. Add the rice, stirring to coat with the oil. Add the chicken stock, spinach, asparagus, nutmeg, and salt, and bring just to a simmer over moderate heat. Stir in half the cheese. Transfer to a 1 quart souffle dish, and smooth out the top with the back of a spoon. Sprinkle with the remaining Parmesan. Cover the souffle dish.
- Place the souffle dish in the center of the oven. Bake until the rice is cooked through and has absorbed most of the liquid, 35 to 40 minutes. The baked rice should be moist, but not soupy. Serve immediately.
Yield: 4 to 6