“From Cooking Light, this is a no fail, no work risotto.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a dutch oven heat oil over medium flame.
  3. Add onions, saute until softened.
  4. Add rice, stirring to coat well.
  5. Stir in spinach, salt, nutmeg, and 2 cups of stock.
  6. Bring to a simmer and cook 7 minutes.
  7. Stir in 1/4 c cheese.
  8. Cover and bake in oven 15 minutes.
  9. Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
  10. Bake for an additional 15 minutes or until liquid is almost absorbed.

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