BAKED RISOTTO WITH ASPARAGUS, SPINACH, AND PARMESAN

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BAKED RISOTTO WITH ASPARAGUS, SPINACH, AND PARMESAN image

Categories     Vegetable

Number Of Ingredients 8

1 tbsp EVOO
1 cup finely chopped onion
1 cup cooked Arborio rice
8 cups spinach leaves (about 4 oz)
2 cups fat free, less sodium chicken broth
1/4 tsp ground nutmeg
1/2 cup (2 oz) grated fresh parmesan cheese divided
1 1/2 cups (1 inch) diagonally sliced asparagus

Steps:

  • 1. Preheat oven to 400 2. Heat oil in a dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice, stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer, cook 7 minutes. Stir in 1/4 cup cheese. 3. Cover and bake at 400 for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

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