Ingrédients pour Baked Asparagus Spinach Risotto
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 1 ½ cups Arborio Rice
- 5 ounces Fresh Spinach
- 2 cups hot Chicken Stock
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg
- ½ cup grated Parmesan Cheese
- 1 cup Asparagus spears (trimmed and cut into 1-inch pieces)
- 2 cups hot Vegetable Broth
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Comment préparer Baked Asparagus Spinach Risotto
- Preheat oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
- Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Add 1 ½ cups Arborio rice and stir constantly for 1 minute to coat with oil.
- Stir in 5 ounces fresh spinach, ½ teaspoon salt, ¼ teaspoon nutmeg, and 2 cups hot vegetable or chicken broth.
- Bring to a simmer, cook for 7 minutes, stirring occasionally.
- Stir in ¼ cup grated Parmesan cheese.
- Cover the Dutch oven and bake in the preheated oven for 15 minutes.
- Stir in 1 cup asparagus spears (trimmed and cut into 1-inch pieces) and remaining ¼ cup Parmesan cheese.
- Add ½ to 1 cup more hot broth if the mixture seems dry.
- Bake for an additional 15 minutes, or until the liquid is almost absorbed and the rice is creamy. Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
22g
Fat
16g
Carbs
17g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Side Dishes Rice Vegetables Oven Kosher Low Fat Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Free Of Something Low In Something Pasta Rice And Grains Short Grain Rice Asparagus Equipment
