Baked Vegetable Risotto with Asparagus and Spinach

March 08, 2017

You must try this Baked Vegetable Risotto with Asparagus and Spinach! No need for constant stirring! Meatless & gluten free.

1 large white onion
2 tablespoons olive oil
2 cups uncooked Arborio rice
8 ounces fresh spinach leaves
1 quart chicken stock (or vegetable stock)
1/3 teaspoon salt
1/4 teaspoon black pepper
1 cup freshly grated Parmesan cheese (divided use), plus extra for serving
1 bunch asparagus (14 ounces, preferably thin stalks)
red pepper flakes for serving

Heat your oven to 400 degrees F. Peel your onion and finely chop it. (You will end up with about 2 cups of chopped onion; don\\\'t use any more than that.) In a 5-quart pot, heat your olive oil on...
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Nutritions

Calories
374

Sodium
732mg
30% DV

Fat
11g
18% DV

Protein
16g
33% DV

Carbs
47g
16% DV

Fiber
3g
14% DV