Ingredients
-
1
-
1
-
1
-
4
-
3
-
1
-
1
-
1/2
-
1 1/2
-
-
-
-
-
-
Directions
Baked Asparagus Spinach Risotto,From Cooking Light, this is a no fail, no work risotto.,I’ve never eaten risotto before and have always been intimidated at the thought of making it.Plus, most recipes are pretty fattening. This was a breeze to make. I added some chopped mushroom while the onions cooked and used veggie broth. I have to admit, I kind of wish I would have added more cheese, but it was yummy as is. I agree with other reviewers that you could mix up the veggies with great success. Thanks for posting the recipe.
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
in a Dutch Oven Heat Oil Over Medium Flame. |
|
3
Done
|
Add Onions, Saute Until Softened. |
|
4
Done
|
Add Rice, Stirring to Coat Well. |
|
5
Done
|
Stir in Spinach, Salt, Nutmeg, and 2 Cups of Stock. |
|
6
Done
|
Bring to a Simmer and Cook 7 Minutes. |
|
7
Done
|
Stir in 1/4 C Cheese. |
|
8
Done
|
Cover and Bake in Oven 15 Minutes. |
|
9
Done
|
Stir in Asparagus and Remaining 1/4 C Cheese. Add 1/2-1 Cup of Stock If Mixture Is Dry. |
|
10
Done
|
Bake For an Additional 15 Minutes or Until Liquid Is Almost Absorbed. |
