Nutritional Information
Calories: 309
Fat: 7.6g
Protein: 12.3g
Carbohydrates: 47.6g
Fiber: 3.7g
Cholesterol: 10mg
Iron: 3.5mg
Sodium: 639mg
Calcium: 217mg
Baked Risotto With Asparagus, Spinach, and Parmesan Cheese
 Ingredients
  • 1 tablespoon olive oil (aisle # 8)
  • 1 cup finely chopped yellow onion (produce department)
  • 1 cup uncooked Arborio rice (aisle # 7)
  • 8 cups fresh spinach leaves, about 4 ounces (produce department)
  • 2 cups College Inn less-sodium chicken broth (aisle # 6)
  • 1 / 4 teaspoon salt (aisle #8)
  • 1 / 4 teaspoon ground nutmeg (spice rack aisle # 8)
  • 1 / 2 cup, 2 ounces grated. fresh Parmesan cheese, divided (food court cheese case)
  • 1 ½ cups, one inch diagonally sliced fresh asparagus (produce department)


Directions
  
  1. Preheat oven to 400 degrees.
  2. Heat olive oil in a Dutch oven over medium heat. Add onion and cook 4 minutes or until tender. Add rice and stir well.
  3. Stir in spinach, chicken broth, salt, and nutmeg. Bring to a simmer and cook 7 minutes. Stir in 1/4
  4. cup Parmesan cheese.
  5. Cover and bake at 400 degrees for 15 minutes. Stir in asparagus, sprinkle with 1/4 cup Parmesan cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

Servings
Serves 4
Time To Cook
Total Cooking time: 45 minutes.
Seving Size: 1 Cup.
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