Yield: 8 Servings

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup dry white wine
• 1 1/2 cups arborio rice
• 10 ounces spinach, rinsed and patted dried (2 cups, packed)
• 3 tablespoons freshly grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat the oven to 375 degrees.

2. In a large saucepan, heat the oil over medium heat. Add the onion and sauté until translucent. Stir in the broth and wine. Bring to boil.

3. Add the rice then reduce the heat to low, stir and allow the mixture to simmer 10 minutes or until the liquid starts to thicken. Stir in the spinach, 2 tablespoons of the cheese and the salt and pepper. Simmer 2 minutes longer.

4. Transfer to a 2-quart casserole. Sprinkle the remaining cheese over the top. Bake for 35 minutes.

You can create your own original risotto casserole using my basic recipe and adding one or more of the following: Mushrooms, Asparagus, Ham, Truffles