Baked Asparagus And Spinach Risotto (cooking Light)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.