Baked Asparagus Spinach Risotto
From Cooking Light, this is a no fail, no work risotto.
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1cup chopped onion
- 1cup arborio rice
- 4ounces fresh spinach leaves
- 3cups chicken stock
- 1dash salt
- 1dash nutmeg
- 1⁄2cup freshly grated parmesan cheese
- 1 1⁄2
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DIRECTIONS
- Preheat oven to 400°F.
- In a dutch oven heat oil over medium flame.
- Add onions, saute until softened.
- Add rice, stirring to coat well.
- Stir in spinach, salt, nutmeg, and 2 cups of stock.
- Bring to a simmer and cook 7 minutes.
- Stir in 1/4 c cheese.
- Cover and bake in oven 15 minutes.
- Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
- Bake for an additional 15 minutes or until liquid is almost absorbed.
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