Baked Risotto with Asparagus, Spinach, and Parmesan

Preparing traditional risotto is quite labor-intensive. But here we combine the rice, liquid, and other ingredients and then bake. No constant stirring required.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 309
Caloriesfromfat 22 %
Fat 7.6 g
Satfat 2.9 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 12.3 g
Carbohydrate 47.6 g
Fiber 3.7 g
Cholesterol 10 mg
Iron 3.5 mg
Sodium 639 mg
Calcium 217 mg

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
1 cup uncooked Arborio rice
8 cups spinach leaves (about 4 ounces)
2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 1/2 cups (1-inch) diagonally sliced asparagus

Preparation

Preheat oven to 400°.

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.

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.

Note:

May 2002