Asparagus, Spinach, Broccoli and Parmesan Risotto
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
Introduction
Lots of veggies, lots of taste! Lots of veggies, lots of taste!Number of Servings: 8
Ingredients
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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
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.
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
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NTAYLOR578
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SATILACIA