When you’re looking for a fabulous side that tastes and sounds fancy, but is really simple to whip up, this Champagne Parmesan Risotto with Asparagus is your go-to gal!
And it goes with just about everything! Chicken, fish, steak, or just eaten all by itself. It’s fancy enough to serve as a holiday side, and easy enough to make any random weeknight.
While risotto is traditionally a slightly painstaking process when cooked on the stove top, this baked version cuts the work down by way more than half. A quick saute in the pan, then transfer right into the oven. Pop the timer on and voila!
And the addition of a little bubbly (though whatever’s open in the fridge works perfectly) makes it faaaaaancy. But you know the rule: some for the pot, some for you!
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 cup Arborio rice
- 4 handfuls spinach
- 1 1/2 cups chicken broth
- 1/2 cup white wine or champagne
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated fresh Parmesan cheese
- 1 1/2 cups sliced asparagus
Preheat oven to 400°.
Heat oil in a medium pot over medium heat. Add onion and cook for 5 minutes until translucent. Stir in the rice, spinach, broth, champagne, salt, and nutmeg.
Bring to a simmer and cook for 7 minutes. Stir in 1/4 cup cheese and the asparagus.
Pour the mixture into a pie dish and sprinkle with the remaining 1/4 cup of parmesan. Bake for 25-30 minutes or until liquid is almost absorbed.