Asparagus, Spinach, Broccoli and Parmesan Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
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
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.
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.
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
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