Baked Risotto with Asparagus, Spinach, and Parmesan

By BClover

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

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°.
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.
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.
Yield: 4 servings (serving size: 1 cup)
CALORIES 309(22% from fat); FAT 7.6g (sat 2.9g,mono 3.7g,poly 0.6g); PROTEIN 12.3g; CHOLESTEROL 10mg; CALCIUM 217mg; SODIUM 639mg; FIBER 3.7g; IRON 3.5mg; CARBOHYDRATE 47.6g