Asparagus, Spinach, Broccoli and Parmesan Risotto

(4)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 T. Olive Oil1 c. finely chopped onion1 c. uncooked Arborio Rice8 c. Spinach leaves2 cans (14 oz) lower sodium chicken broth1/4 t. salt1/4 t. ground nutmeg1/2 c. grated fresh parmesan3/4 c. (1-inch) diagonally sliced asparagus2 c. bite size broccoli
Directions
Preheat oven to 400 F
Heat oil in a Dutch oven over medium heat. Add onion, saute 4 minutes, or until tender. Add rice; stir well. Steir in spinach, broth, salt and nutmeg. Bring to a simmer, cook 7 minutes. Stir in 1/4 cup cheese and broccoli.
Cover and bake at 400 F 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, and mixture appears creamy.
Yield: 8 servings (1/2 cup)

Number of Servings: 8

Recipe submitted by SparkPeople user CIOLIBALL.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 98.3
  • Total Fat: 3.5 g
  • Cholesterol: 3.6 mg
  • Sodium: 490.1 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.7 g

Member Reviews
  • NTAYLOR578
    My hubby loved this risotto and it was so easy to bake it rather than constantly stirring for so long like most risotto... - 3/23/11
  • SATILACIA
    This was incredible. We used regular brown minute rice, and substituted mushrooms for broccoli, as we needed to use them. Just awesome. - 4/1/09