Baked Asparagus Spinach Risotto

• 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

1. Preheat oven to 400u0b0F.
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.

olive oil, onion, arborio rice, fresh spinach leaves, chicken stock, salt, nutmeg, freshly grated parmesan cheese

Taken from www.food.com/recipe/baked-asparagus-spinach-risotto-71258 (may not work)