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Categories:Viewed: 40 - Published at: 5 months ago
Ingredients
- 1 tbsp EVOO
- 1 cup finely chopped onion
- 1 cup cooked Arborio rice
- 8 cups spinach leaves (about 4 oz)
- 2 cups fat free, less sodium chicken broth
- 1/4 tsp ground nutmeg
- 1/2 cup (2 oz) grated fresh parmesan cheese divided
- 1 1/2 cups (1 inch) diagonally sliced asparagus
Method
- 1. Preheat oven to 400
- 2. 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.
- 3. 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.
