Baked Asparagus And Spinach Risotto (Cooking Light)

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 cup uncooked arborio rice
• 4 ounces fresh spinach leaves
• 3 cups reduced-sodium fat-free chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated fresh parmesan cheese, divided
• 1 1/2 cups diagonally sliced asparagus, in 1 inch pieces

1. Preheat oven to 400u0b0.
2. Heat oil in a Dutch oven over medium heat.
3. Add onion and cook 4 minutes or until tender.
4. Add rice and stir well, then stir in spinach, broth, salt, and nutmeg.
5. Bring the mixture to a simmer and cook 7 minutes.
6. Stir in 1/4 cup cheese.
7. Cover and bake at 400u0b0 for 15 minutes.
8. Stir in asparagus and sprinkle with 1/4 cup cheese. Add the additional cup of broth if needed.
9. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

olive oil, onion, arborio rice, fresh spinach leaves, chicken broth, salt, ground nutmeg, parmesan cheese

Taken from www.food.com/recipe/baked-asparagus-and-spinach-risotto-cooking-light-188556 (may not work)