BAKED RISOTTO WITH SPINACH AND CRIMINI MUSHROOMS

BAKED RISOTTO WITH SPINACH AND CRIMINI MUSHROOMS image

Yield 6

Number Of Ingredients 9

2 T olive oil
1 medium yellow onion, finely chopped
1 1/2 cups Arborio rice
1 bag (6 oz.) baby spinach
3 cups (24 oz) chicken or vegetable broth
8 oz. sliced crimini mushrooms or 2 cups diced chicken or turkey sausage
1/4 t lemon pepper
1 cup shredded Parmesean cheese, plus extra for serving
1 T sherry (optional)

Steps:

Preheat oven to 400F. Heat the oil in a Dutch oven or large oven-proof skillet over medium heat. Add the onions and cook them for about 5 minutes or until tender. Add teh 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, then sprinkle the remaining 1/4 cup cheese on top. Cover the pot and bake for 25 mintues. Remove the pot from the oven, stir in the sherry, and return it to the oven for 5 more minutes, uncovered. Serve it immediately, topped with additional Parmesan cheese, if desired.