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Baked Risotto with Asparagus, Spinach and Asparagus

Source of Recipe


Cooking Light-5/02






List of Ingredients



• 1 tablespoon olive oil
  
• 1 cup finely chopped onion
  
• 1 cup Arborio rice
  
• 8 cups spinach leaves (about 4 ounces)
  
• 2 cups fat-free less-sodium chicken broth
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon nutmeg
  
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  
• 1 1/2 cups (1-inch) diagonally sliced asparagus
  






Instructions



1. Preheat oven to 400 degrees.
   
   
2. Heat oil in a Dutch oven over medium heat. Add onions and cook 4 minutes or until tender. Add rice; stir well. Stir in spinach, broth, salt and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese.
   
   
3. Cover and bake at 400 for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or unil liquid is almost absorbed.
   
   
4. Yield: 4 servings (serving size: 1 cup). 309 cal, 7.6g fat, 12.3g pro, 47.6g carb, 3.7g fiber, 10mg chol, 3.5mg iron, 639mg sod, 217mg calc.