Spinach Asiago Cheese Wine Sauce Over Rice
Indulge in the creamy decadence of Spinach Asiago Cheese Wine Sauce Over Rice, a recipe that masterfully blends rich flavors with comforting textures. Tender long-grain white rice serves as the perfect base for a luxurious sauce featuring sautéed spinach, fragrant garlic, and the velvety richness of heavy cream. Enhanced with a splash of dry white wine and nutmeg for a subtle depth of flavor, this sauce is brought to life with melted Asiago cheese, creating an irresistibly creamy finish. Quick to prepare in just 35 minutes, this dish is an elegant yet easy option for weeknight dinners or special occasions. Serve it as is for a vegetarian delight, or pair it with grilled chicken or seafood for added flair. Whether you're seeking comfort or sophistication, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups spinach, fresh and chopped
- 1 cup heavy cream
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup Asiago cheese, grated
- 0.25 teaspoon black pepper, freshly ground
- 0.125 teaspoon nutmeg, ground
- 1 teaspoon olive oil
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and 1/2 teaspoon of the salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
While the rice is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring frequently, until it wilts down.
Pour the white wine into the skillet and bring it to a simmer. Let it cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to warm through, but do not let it boil.
Gradually add the grated Asiago cheese to the skillet, stirring constantly until the cheese melts and the sauce thickens. This should take about 3-4 minutes.
Season the sauce with the remaining 1/2 teaspoon of salt, black pepper, and a pinch of ground nutmeg. Stir well to incorporate.
To serve, divide the cooked rice among plates or bowls. Ladle the spinach Asiago cheese wine sauce over the rice, ensuring each portion is evenly coated.
Optional: Garnish with additional grated Asiago cheese or fresh spinach leaves. Serve immediately.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
