Ingredients for 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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How to Make 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