Rating: 4 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 4

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

Recipe by Cooking Light May 2002

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

309 calories; calories from fat 22%; fat 7.6g; saturated fat 2.9g; mono fat 3.7g; poly fat 0.6g; protein 12.3g; carbohydrates 47.6g; fiber 3.7g; cholesterol 10mg; iron 3.5mg; sodium 639mg; calcium 217mg.
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