Baked Risotto with Asparagus, Spinach, and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Preparing traditional risotto is quite labor-intensive. But here we combine the rice, liquid, and other ingredients and then bake. No constant stirring required. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
1 cup uncooked arborio rice |
8 cups spinach leaves (about 4 ounces) |
2 cups fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/2 cup (2 ounces) grated fresh parmesan cheese, divided |
1 1/2 cups (1-inch) diagonally sliced asparagus |
Directions:
1. Preheat oven to 400°.
2. Heat oil in a Dutch oven over medium heat. Add onion; 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 until liquid is almost absorbed.
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