Ingredients for Baked Asparagus And Spinach Risotto Cooking Light
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 ½ cups Arborio rice
- 5 ounces fresh spinach
- 4-5 cups fat-free, less-sodium chicken broth (or vegetable broth)
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup grated fresh Parmesan cheese, divided
- 1 cup asparagus spears (about 8 ounces), trimmed
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How to Make Baked Asparagus And Spinach Risotto Cooking Light
- 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 cook for 4 minutes, or until softened.
- Add 1 ½ cups Arborio rice and stir well to coat. Stir in 5 ounces fresh spinach, 4 cups vegetable broth, ½ teaspoon salt, and ¼ teaspoon nutmeg.
- Bring the mixture to a simmer and cook for 7 minutes, stirring occasionally.
- Stir in ¼ cup grated Parmesan cheese.
- Cover the Dutch oven and bake at 400°F (200°C) for 15 minutes.
- Stir in 1 cup asparagus spears (about 8 ounces), trimmed, and sprinkle with an additional ¼ cup Parmesan cheese.
- Add 1 cup more vegetable broth if needed. Stir to combine.
- Cover and bake for an additional 15 minutes, or until the liquid is almost absorbed and the rice is creamy. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
11g
Fat
14g
Carbs
16g
