Baked Spinach Risotto

Ingredients:
2 ½ T extra virgin olive oil
2 c chopped onions
4 cloves garlic, minced
2 ¼ c Arborio rice
1 ½ c dry white wine
4 ½ c vegetable stock
1 bag (10oz) spinach, rinsed, heavy stems removed, chopped
1 c grated parmesan
1 t salt
Freshly ground black pepper to taste

Directions:
Preheat the oven to 375 degrees. Grease a 9×13 in baking dish with ½ T of the oil.

Heat the remaining oil in a large sauté pan over medium heat. Add the onions and garlic and cook until soft, about 5 minutes. Add the rice and stir well. Cook for 2 minutes. Add the wine and cook, stirring, until the wine is absorbed. Stir in the stock and bring to a boil. Reduce the heat and simmer 6-8 minutes. Stir in the spinach, ½ c of cheese, salt and pepper.

Spoon the mixture into the baking dish. Sprinkle with remaining cheese. Cover with foil and bake for 30 minutes.