I made this last minute when I ran out of ingredients for another recipe, and boy am I glad I did! Rich baked flavor - especially the spinach, cooking for so long - and the rice was perfectly fluffy and tender. I cooked for about 5 minutes less than stated, otherwise more liquid is needed, as other raters pointed out. Served with spinach salad.
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)
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Amount per serving
- Calories: 309
- Calories from fat: 22%
- Fat: 7.6g
- Saturated fat: 2.9g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.6g
- Protein: 12.3g
- Carbohydrate: 47.6g
- Fiber: 3.7g
- Cholesterol: 10mg
- Iron: 3.5mg
- Sodium: 639mg
- Calcium: 217mg
- 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
- 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.
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