Ingredients
1 T. olive oil
1 C. onion, chopped
1 C. arborio rice
8 C. fresh spinach
2 C. low sodium Chicken Broth
1/4 t. salt
1/4 t. nutmeg
1/2 C. Parmesan Cheese
1 1/2 C. asparagus, in 1"pieces
Preparation
Preheat oven 400. Heat oil in a medium size dutch oven. Add onion and cook 4 minutes, until tender. Add rice, stir well. Stir in spinach, broth, salt and nutmeg. Bring to a simmer cooking 7 minutes. Stir in 1/4 c. parmesan cheese. Cover and bake 15 minutes. Remove from oven. Stir in asparagus and sprinkle with remaining 1/4 c. parmesan cheese. Cover and bake and additional 15 minutes or until liquid is absorbed.
