Baked Risotto with Asparagus, Spinach and Parmesan

1 ½ tbsp. Extra Virgin Olive oil

1 cup finely chopped Vidalia onion

1 cup Arborio rice(risotto)

8 cup baby spinach leaves

2 cup Chicken broth

¼ salt

¼ tsp nutmeg

2/3 cup grated parmesan cheese, divided

1 ½ cup sliced asparagus(cut on the diagonal)


Preheat the oven to 400°. Grease a 13x9 glass baking dish or casserole.


Heat the olive oil in a large skillet, over medium high heat. Add the onion, cook and stir for 3 min or until tender. Add the rice, stir to coat with the oil.


Stir in the spinach a handful at a time, adding more as it wilts. (at this time you made add more to your liking). Add the broth, salt and nutmeg. Reduce the heat and simmer for approximately 7 minutes. Stir in 1/3 cup of the Parmesan.


Transfer to the prepared baking dish and cover tightly. Bake for 15 minutes. Remove from the oven and stir in the asparagus; Sprinkle with the remaining Parmesan. Cover and bake 15 minutes more or until the liquid has been absorbed.


This recipe makes 6 entrée or 10 to 12 side servings.





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