Ingredients
1/2 cup finely chopped onion
1/4 cup unsalted butter, divided
1/4 cup dry white wine
1 1/2 cups Arborio rice
4 1/2 cups chicken broth
1 (16 - 19 ounce) can white beans, rinsed and drained
3 cups (firmly packed) baby spinach
1/2 cup diced dried apricots
3/4 cup finely grated Asiago cheese
1/4 cup toasted chopped walnuts
Preparation
In 4-quart saucepan or Dutch oven, sauté onion in 2 tablespoons butter over medium- high heat until tender, about 3 minutes. Add wine, rice, and white beans and continue cooking, stirring continuously, 1 minute. Add 3 cups chicken broth, reduce heat to simmer, and continue cooking, uncovered, stirring occasionally until rice is al dente and mixture is thick, about 18 minutes. Add remaining chicken broth, in 1/4 cup measurements, to maintain creamy consistency. Remove from heat and stir in baby spinach, dried apricots, Asiago cheese and remaining butter. Place in serving bowl and garnish with toasted walnuts.
Yield: 6 servings
