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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (381g) Recipe makes 4 servings |
||
| Calories 365 | ||
| Calories from Fat 87 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 3.4g | 16% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 520mg | 21% | |
| Potassium 609mg | 17% | |
| Total Carbohydrate 54.3g | 18% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 5.7g | ||
| Protein 15.4g | 30% | |
Baked Asparagus Spinach Risotto
By: chia
Sep 12, 2003
From Cooking Light, this is a no fail, no work risotto.
SERVES 4
Ingredients
- 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.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: ItalianPrincess3
On Aug 25, 2009
This technique is so much easier than making other risottos. It is really great tasting, and will be made again and again for my family!
From: Mustang Sally 54269
On Jul 23, 2009
We enjoyed this dish. I found I didn't need too much of the extra broth. Found it made closer to 6 servings for us but it will be good for leftovers. Thanks for sharing.
From: Kozmic Blues
On Sep 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.
From: Mrs Joshi
On Mar 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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