Baked Spinach Asparagus Risotto
This risotto makes for the perfect dinner on a busy weeknight. It's quick, easy, and full of seasonal veggies and flavor!
- 2 Tbsp olive oil
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 1 cup Arborio rice uncooked
- 8 cups spinach leaves about 4 oz
- 1½ cups vegetable broth
- ½ cup chardonnay
- ¼ tsp Celtic sea salt
- ¼ tsp ground nutmeg optional
- ½ cup freshly grated Parmesan divided
- 1 ½ cup asparagus diagonally sliced in 1 inch pieces
Preheat oven to 400°F.
Heat oil in large skillet over medium heat.
Add onion and cook 4 minutes or until tender.
Add garlic and cook for another 30 seconds, stirring constantly to prevent it from burning.
Add rice and mix well. Then stir in spinach, broth, wine, salt, and nutmeg.
Bring to a simmer and cook for 7 minutes. Stir in 1/4 cup cheese and asparagus.
Transfer to an 8x8 baking dish or 9 inch pie plate. Cover and bake for 15 minutes.
Remove cover and sprinkle on remaining cheese. Bake for another 15 minutes or until liquid is absorbed and the rice is tender.
Find out how to make your own veggie broth here!
Try substituting half of the asparagus for green peas.