Ingredients

1 tbsp EVOO

1 cup finely chopped onion

1 cup cooked Arborio rice

8 cups spinach leaves (about 4 oz)

2 cups fat free, less sodium chicken broth

1/4 tsp ground nutmeg

1/2 cup (2 oz) grated fresh parmesan cheese divided

1 1/2 cups (1 inch) diagonally sliced asparagus

Preparation

  1. Preheat oven to 400
  2. Heat oil in a dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice, stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer, cook 7 minutes. Stir in 1/4 cup cheese.
  3. Cover and bake at 400 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.