Baked Asparagus Spinach Risotto
From cooking light, this is a no fail, no work risotto.
Steps
Preheat oven to 400f.
In a dutch oven heat oil over medium flame.
Add onions , saute until softened.
Add rice , stirring to coat well.
Stir in spinach , salt , nutmeg , and 2 cups of stock.
Bring to a simmer and cook 7 minutes.
Stir in 1 / 4 c cheese.
Cover and bake in oven 15 minutes.
Stir in asparagus and remaining 1 / 4 c cheese.
Add 1 / 2-1 cup of stock if mixture is dry.
Bake for an additional 15 minutes or until liquid is almost absorbed.
Ingredients
olive oil, onion, arborio rice, fresh spinach leaves, chicken stock, salt, nutmeg, parmesan cheese, asparagus