Spinach Soubise
Classically French, a soubise combines risotto with onions slow cooked to create a most delectable dish. We have added a modern twist by folding in fresh, DOLE® Spinach and shredded Gruyere just as it comes right out of the oven. The perfect side dish or accompaniment to grilled fish, chicken or roasted vegetables.
Ingredients
- 2 tablespoons olive oil
- 4 cups sliced DOLE® Onions
- 2 tablespoons water
- 1 teaspoon chopped fresh thyme
- 1/8 cup Arborio rice
- 1 bag (8 oz.) DOLE Spinach, stems removed and roughly chopped
- 1/2 cup shredded smoked or traditional Gruyère cheese
- Salt and pepper to taste
Directions
- Preheat oven to 350°F.
- Heat olive oil in 2-quart ovenproof pan over medium-high heat. Add onions, water, thyme and salt. Turn heat down to low; cook 10 minutes or until onions soften.
- Cook rice in boiling water 5 minutes; drain. Stir rice into onions. Cover pan; bake 30 minutes. Remove from oven, uncover and let rest 15 minutes.
- Stir in spinach and cheese, then season with salt and pepper. Serve immediately.
Tips & tricks
You can cook the rice and onions several days in advance. Then, when ready to serve, reheat the risotto and onions, then fold in the fresh spinach and cheese at the last minute.