Baked Asparagus Spinach Risotto

chia's Note:

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

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup arborio rice
• 4 ounces fresh spinach leaves
• 3 cups chicken stock
• 1 dash salt
• 1 dash nutmeg
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups asparagus, sliced into 1 inch pieces

Directions:

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

Reviews

[Kozmic Blues]

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.

[Sauce Lover]

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.

[Mrs Joshi]

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!