Asparagus & Spinach Risotto

It may be April, but let’s face it, it’s still winter in Boston. And sometimes you just need to ditch the salad and enjoy some cheesy goodness. Enter Risotto. We’ve been waiting to try our hand at barley risotto, but the craving hit and we only had rice in the kitchen. This dish is warm and satisfying but not too rich, and leftovers taste just as good reheated. Sub the rice for brown rice or barley, add mushrooms if you’d like, or even shrimp or crab to step it up a notch. Bonus: This risotto fills your apartment with that “I know how to cook” smell, so we’d recommend it if you’re entertaining. (This recipe serves two.)

3/4 cup rice (dry)
1/2 onion, diced
2 garlic cloves, minced
1/2 cup dry white wine
10 asparagus stalks, sliced at ~1 inch bias
2 cups baby spinach, torn
1/2 cup parmesan cheese

Boil 2 cups salted water, add the rice and stir
Lower heat to a simmer, cover rice and stir regularly
Once the water evaporates, add the wine and cover again, stirring regularly
Over medium heat, sauté the onions and garlic in olive oil
Add the asparagus and sauté until tender
Add the spinach (a little before the asparagus is done) and cook until wilted
Combine the asparagus, spinach and rice
Add the parmesan cheese and stir well
Cover and let sit ~10 minutes, until the cheese is nice and melted
Sprinkle with salt and pepper to taste


One thought on “Asparagus & Spinach Risotto

  1. Pingback: Butternut Squash & Purple Kale Barley Risotto | our snacks

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