I just made this tonight and it was WONDERFUL!
Baked Risotto with Spinach and Crimini Mushrooms
2 Tbsp. olive oil
1 med yellow onion, finely chopped
1.5 cups Arborio rice
6 oz. baby spinach
24 oz. chicken or vegetable broth
8 oz. sliced crimini or baby bella mushrooms
1/4 tsp. lemon pepper seasoning
1 Tbsp. sherry (optional)
1 cup Parmesan cheese, shredded, divided
Preheat oven to 400 degrees.
Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender. Add the rice and stir to coat it. Stir in the spinach, broth, mushrooms and lemon pepper. Bring it to a boil and simmer it for 7 minutes.
Stir in 3/4 cup cheese, and then sprinkle the remaining 1/4 cup cheese on top. Cover the pot and bake it for 25 minutes.
Remove the pot from the oven, stir in the sherry (optional) and return it to the oven for 5 more minutes, uncovered. Serve it immediately, topped with additional Parmesan cheese, if desired.
Makes 6 servings.
Nutritional Information per serving (% based upon daily values)
Calories: 210; Total Fat: 9g, 14%; Saturated Fat: 4g, 18%; Cholesterol: 10mg, 3%; Sodium: 350mg, 15%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 3g, 12%; Sugar: 2g; Protein: 10g