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    You are in: Home / Recipes / Baked Asparagus Spinach Risotto Recipe
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    Baked Asparagus Spinach Risotto

    Baked Asparagus Spinach Risotto. Photo by Annacia

    1/1 Photo of Baked Asparagus Spinach Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    chia's Note:

    From Cooking Light, this is a no fail, no work risotto.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      In a dutch oven heat oil over medium flame.
    3. 3
      Add onions, saute until softened.
    4. 4
      Add rice, stirring to coat well.
    5. 5
      Stir in spinach, salt, nutmeg, and 2 cups of stock.
    6. 6
      Bring to a simmer and cook 7 minutes.
    7. 7
      Stir in 1/4 c cheese.
    8. 8
      Cover and bake in oven 15 minutes.
    9. 9
      Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
    10. 10
      Bake for an additional 15 minutes or until liquid is almost absorbed.

    Ratings & Reviews:

    • on March 15, 2008


      The texture of this is amazingly rich and perfect. Being vegetarian I used veg stock and added a bit of crushed red pepper with the nutmeg (we like everything spicy!). I left out the spinach as we had none, but I can't wait to make this again with other veggies. Oh, and I added a clove of garlic with the onions and baked this in my corningware casserole (after starting it in a saucepan). Thanks for a great recipe that is going into my permanent files!

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    • on March 31, 2010


      Delicious!! I used a 12" iron skillet and halved the recipe. I also used 3 minced cloves of garlic as others suggested. I left out the salt because my chicken stock was pretty strong and salty already. Very easy to make, turned out exceptional and am eating the leftovers right now.

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    • on September 24, 2003


      This turned out great! I made mine using vegetable stock. The only difference for me was in step 10. All the liquid was absorbed and the rice was cooked through after about 7 minutes, which was fine because the asparagus was nice and bright green, and still had a slight crunch to it! Just the way I like it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (31)


    Nutritional Facts for Baked Asparagus Spinach Risotto

    Serving Size: 1 (381 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.0
    Calories from Fat 87
    Total Fat 9.6 g
    Saturated Fat 3.3 g
    Cholesterol 16.4 mg
    Sodium 521.3 mg
    Total Carbohydrate 53.9 g
    Dietary Fiber 4.0 g
    Sugars 5.6 g
    Protein 15.4 g

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