Baked Risotto

1: Preheat oven to 400°.

2: Heat your skillet over medium heat and then add olive oil and 1TBSP butter. When it begins to sizzle add your onion and sauté.

3: When the onion begins to become translucent then add your garlic until it all becomes fragrant season with salt (about 1 1/2 tsp.) and pepper.

4: Add the rapini and cook for 3 minutes before adding the tomatoes.

5: Cook for 2 minutes then add the rice stirring to incorporate and then add the spinach and cook just until it begins to wilt.

6: Add the chicken stock and peas.

7: Bake at 400° for 20 minutes.

8: Add 1/4c parm and stir- then taste your rice (it should have absorbed most all of the water at this point). If your rice is at all still crunchy, add more stock and bake longer.

9: Serve with additional parm on top.