Baked Risotto with Asparagus, Spicach and Parmesan

Ingredients

1 Tbsp huile d'olive
1 petit oignon, hache
1 cup arborio
2 cups bouillon de legumes, ou poule
1/4 tsp muscade
4 cups epinards, rinsed, dried and chopped
10 epis asperges, cut into thin diagonal pieces
1/2 cup parmesan

Instructions

Preheat oven to 400 F. In sauce pan combine oil, and onion. Cook, stirring constantly until onion is translucent, 3-4'. Add rice, stirring to coat with oil. Add chicken stock, spinach, asparagus and nutmeg. Bring to a low 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 and bake in the center of the oven until ride is cooked through and has absorbed most of the liquid, 35-40;. The baked rice should be moist but not soupy.

Cookbook