(from Patricia Wells' Trattoria, 1993. This is a vegan-ified version.)
Serves 4-6. Time: 1-1.5 hours.
Ingredients:
1 T EVOO
1 small onion
sea salt to taste
1 C arborio rice (medium grain w/ high gluten!)
2 C veg broth
4 C loosely packed fresh spinach leaves
10 thin spears fresh asparagus
1/4 t freshly grated nutmeg
1/2 C freshly grated Parmigiano-Reggiano shreese (or as close as you can get while still fakin' it.)
Directions:
- Preheat oven to 400 degF. Get out: a 1.5 Q saucepan and 1 Q souffle dish.
- Prep work: Rinse, dry, and finely chop the spinach; rinse, trim, and cut asparagus into thin diagonal slices; mince the onion (food processor works well).
- In a saucepan, combine oil with onion and salt on med heat. Cook until soft and translucent - 3 to 4 mins. Add the rice and stir to coat.
- Add broth, spinach, asparagus, nutmeg, and salt, and bring to a simmer on medium. Stir in 1/2 shreese.
- Transfer to a 1Q souffle dish and smooth out the top w/ back of a spoon. Sprinkle with remaining shreese. Cover souffle dish w/ foil.
- Bake until rice is cooked through and has absorbed most of the liquid - 35 to 40 mins. Serve immediately.
- Patricia's wine suggestion: a crisp Italian white, eg. Pinot Grigio, Galestro, or Orvieto Secco.
