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Baked Risotto with Asparagus, Spinach and Parmesan Recipe

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This recipe for Baked Risotto with Asparagus, Spinach and Parmesan, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
1 cup finely chopped onion
1 cup uncooked Arborio rice
8 cups spinach leaves (about 4 oz.)
2 cups fat-free, less-sodium chicken broth
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup (2 oz.) grated fresh Parmesan cheese, divided
1-1/2 cups asparagus, sliced diagonally into 1-inch pieces)

Directions:
Directions:
Preheat oven to 400.

Heat oil in 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.

Cover and bake for 15 minutes. Stir in asparagus; sprinkle with remaining 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a very good Cooking Light recipe. I used an oven-proof frying pan with lid. It cooked faster than the time given, so I would check it a little sooner. Also, I would add some minced garlic to the onions and more salt to give this a little more flavor.

 

 

 

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