Baked Asparagus And Spinach Risotto (Cooking Light)

Name: Baked Asparagus And Spinach Risotto (Cooking Light)
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped onion; 1 cup uncooked arborio rice; 4 ounces fresh spinach leaves; 3 cups reduced-sodium fat-free chicken broth; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/2 cup grated fresh parmesan cheese, divided; 1 1/2 cups diagonally sliced asparagus, in 1 inch pieces

9 ingredients

9 steps

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
1 cup uncooked arborio rice
4 ounces fresh spinach leaves
3 cups reduced-sodium fat-free chicken broth
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup grated fresh parmesan cheese, divided
1 1/2 cups diagonally sliced asparagus, in 1 inch pieces

Directions

1

Preheat oven to 400°.
2

Heat oil in a Dutch oven over medium heat.
3

Add onion and cook 4 minutes or until tender.
4

Add rice and stir well, then stir in spinach, broth, salt, and nutmeg.
5

Bring the mixture to a simmer and cook 7 minutes.
6

Stir in 1/4 cup cheese.
7

Cover and bake at 400° for 15 minutes.
8

Stir in asparagus and sprinkle with 1/4 cup cheese. Add the additional cup of broth if needed.
9

Cover and bake an additional 15 minutes or until liquid is almost absorbed.