1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 small onion, minced
Sea salt to taste
1 cup Carnaroli, or Arborio rice
2 cups chicken broth or vegetable broth
4 cups loosely packed fresh baby spinach leaves, rinsed and dried
10 medium fresh asparagus, rinsed, trimmed and cut into 1/2 inch diagonal slices
1 cup (2 ounces) freshly grated Nicasio Reserve Cheese
Preheat oven to 400 degrees.
In a 2 quart saucepan melt the olive oil and butter. Over moderate heat, add the onion and salt. Cook until the onion is soft and translucent, about 5 minutes. Add the rice, stir and coat with oil. Add the chicken stock, spinach, asparagus and salt and bring to a simmer. Remove from heat and stir in half the cheese. Transfer to a 1 quart souffle dish ( or small baking dish). Smooth the top. Sprinkle with remaining cheese.
Cover and bake until the rice is cooked through and absorbed most of the liquid, 35 - 40 minutes. The rice should be moist, but not soupy.
Can be served immediately as a quick main dish or vegetable side dish.
Serves 4 to 6. Recipe is also great when doubled! Enjoy!