Champagne Parmesan Risotto with Asparagus
white wine or champagne
grated fresh Parmesan cheese
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.
Recipe from Sip + Spice | Champagne Parmesan Risotto with Asparagus - http://sipandspice.com/champagne-parmesan-risotto-with-asparagus/