Baked Risotto with Nicasio Reserve, Asparagus, and Spinach

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!