Baked Risotto with Asparagus, Spinach, and Parmesan

Ingredients

• 1 cup arborio rice uncooked
• 1.5 cups asparagus diagonally sliced 1-inch
• 2 cups less-sodium chicken broth fat-free
• 0.3 teaspoon ground nutmeg 
• 1 tablespoon olive oil 
• 1 cup onion finely chopped
• 2 ounces parmesan cheese fresh divided grated
• 0.3 teaspoon salt 
• 4 ounces spinach leaves 

Equipment

• oven
• dutch oven

Directions

1. Preheat oven to 40
2. Heat oil in a Dutch oven over medium heat.
3. Add onion; cook 4 minutes or until tender.
4. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese.
5. 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.