Baked Asparagus and Spinach Risotto (Cooking Light)

Ingredients

• 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

Directions

1. 1

   Preheat oven to 400°.

2. 2

   Heat oil in a Dutch oven over medium heat.

3. 3

   Add onion and cook 4 minutes or until tender.

4. 4

   Add rice and stir well, then stir in spinach, broth, salt, and nutmeg.

5. 5

   Bring the mixture to a simmer and cook 7 minutes.

6. 6

   Stir in 1/4 cup cheese.

7. 7

   Cover and bake at 400° for 15 minutes.

8. 8

   Stir in asparagus and sprinkle with 1/4 cup cheese. Add the additional cup of broth if needed.

9. 9

   Cover and bake an additional 15 minutes or until liquid is almost absorbed.