Baked Asparagus And Spinach Risotto (Cooking Light) - cooking recipe

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

Preparation

Preheat oven to 400\u00b0.
Heat oil in a Dutch oven over medium heat.
Add onion and cook 4 minutes or until tender.
Add rice and stir well, then stir in spinach, broth, salt, and nutmeg.
Bring the mixture to a simmer and cook 7 minutes.
Stir in 1/4 cup cheese.
Cover and bake at 400\u00b0 for 15 minutes.
Stir in asparagus and sprinkle with 1/4 cup cheese. Add the additional cup of broth if needed.
Cover and bake an additional 15 minutes or until liquid is almost absorbed.