Baked Risotto with Asparagus, Spinach, and Parmesan

 Ingredients

• 1  tablespoon  olive oil
• 1  cup  finely chopped onion
• 1  cup  uncooked Arborio rice
• 8  cups  spinach leaves (about 4 ounces)
• 2  cups  vegetable broth
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 1/2  cup  grated fresh Parmesan cheese, divided
• 1 1/2  cups sliced asparagus

Preparation

Preheat oven to 400°.
Heat oil 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.
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.