Baked Risotto with Asparagus, Spinach, and Parmesan

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  tablespoon  olive oil
• 1  cup  finely chopped onion
• 1  cup  uncooked Arborio rice
• 8  cups  spinach leaves (about 4 ounces)
• 2  cups  fat-free, less-sodium chicken broth
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
• 1 1/2  cups  (1-inch) diagonally sliced asparagus

Preparation

Preheat oven to 400°.

Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese.

Cover and bake at 400° for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

Nutritional Information

Calories:

309 (22% from fat)

Fat:

7.6g (sat 2.9g,mono 3.7g,poly 0.6g)

Protein:

12.3g

Carbohydrate:

47.6g

Fiber:

3.7g

Cholesterol:

10mg

Iron:

3.5mg

Sodium:

639mg

Calcium:

217mg