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 Cooking Light

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Nutritional Information

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

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

  1. Preheat oven to 400°.
  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. 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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