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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 is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º.

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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