Asparagus, Spinach, Broccoli and Parmesan Risotto

4.3 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Asparagus, Spinach, Broccoli and Parmesan Risotto calories by ingredient


Lots of veggies, lots of taste! Lots of veggies, lots of taste!
Number of Servings: 8


    1 T. Olive Oil
    1 c. finely chopped onion
    1 c. uncooked Arborio Rice
    8 c. Spinach leaves
    2 cans (14 oz) lower sodium chicken broth
    1/4 t. salt
    1/4 t. ground nutmeg
    1/2 c. grated fresh parmesan
    3/4 c. (1-inch) diagonally sliced asparagus
    2 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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    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

  • no profile photo

    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