Baked Risotto With Asparagus, Spinach, And Parmesan

• 1 tbsp EVOO
• 1 cup finely chopped onion
• 1 cup cooked Arborio rice
• 8 cups spinach leaves (about 4 oz)
• 2 cups fat free, less sodium chicken broth
• 1/4 tsp ground nutmeg
• 1/2 cup (2 oz) grated fresh parmesan cheese divided
• 1 1/2 cups (1 inch) diagonally sliced asparagus

1. 1. Preheat oven to 400
2. 2. Heat oil in a dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice, stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer, cook 7 minutes. Stir in 1/4 cup cheese.
3. 3. Cover and bake at 400 for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

evoo, onion, rice, spinach, chicken broth, ground nutmeg, parmesan cheese, asparagus

Taken from www.epicurious.com/recipes/member/views/baked-risotto-with-asparagus-spinach-and-parmesan-50165793 (may not work)