Baked Asparagus Spinach Risotto |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Cooking Light, this is a no fail, no work risotto. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 cup arborio rice |
4 ounces fresh spinach leaves |
3 cups chicken stock |
1 dash salt |
1 dash nutmeg |
1/2 cup freshly grated parmesan cheese |
1 1/2 cups asparagus, sliced into 1 inch pieces |
Directions:
1. Preheat oven to 400°F.
2. In a dutch oven heat oil over medium flame.
3. Add onions, saute until softened.
4. Add rice, stirring to coat well.
5. Stir in spinach, salt, nutmeg, and 2 cups of stock.
6. Bring to a simmer and cook 7 minutes.
7. Stir in 1/4 c cheese.
8. Cover and bake in oven 15 minutes.
9. Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
10. Bake for an additional 15 minutes or until liquid is almost absorbed.
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