Baked Risotto with Asparagus, Spinach and Parmesan

Categories: Vegetables-rice

Ingredients

• 1 Tbsp. olive oil
• 1 cup finely chopped onion
• 1 cup Arborio rice
• 8 cups fresh spinach with stems removed
• (about 4 oz.)
• 2 1/2 cups chicken broth
• 1/4 tsp. nutmeg
• 1/2 cup freshly grated parmesan cheese
• (2 oz.), divided use
• 1 1/2 cups fresh asparagus, diagonally sliced

Directions

1. Heat oven to 400 degrees.
2. heat oil in a Dutch oven over medium. Add onion; cook 4 minutes or until tender.
3. Add rice; stir well. Stir in spinach, broth, salt and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup of the cheese.
4. Cover and bake in the oven for 15 minutes. Stir in asparagus; sprinkle with the remaining cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

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