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Baked Vegetable Risotto with Asparagus and Spinach

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Level: Intermediate

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Description

You must try this Baked Vegetable Risotto with Asparagus and Spinach! No need for constant stirring! Meatless and gluten-free.

Ingredients

  • 1 whole Large White Onion
  • 2 Tablespoons Olive Oil
  • 2 cups Arborio Rice
  • 8 ounces, weight Fresh Spinach Leaves
  • 1 quart Chicken Stock Or Vegetable Stock
  • ⅓ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 cup Freshly Grated Parmesan Cheese, Divided
  • 1 bunch Asparagus

Preparation

Heat oven to 400ºF.

Peel onion and finely chop. (You will end up with about 2 cups of chopped onion; don’t use any more than that.)

In a 5-quart pot, heat olive oil on medium-high. Add chopped onion and give it a stir to coat it with the oil. Let the onion cook for about 5 minutes, or until tender.

Stir in rice until combined. Stir in spinach, stock, salt and pepper. Cover the pot and bring it to a simmer. When it starts to simmer, uncover the pot and cook the mixture for 7 minutes.

While the pot is simmering, grate Parmesan, if needed. (I throw chunks of cheese in my blender.) After the pot has simmered for 7 minutes, stir in 1/2 cup Parmesan.

Transfer the rice mixture to a glass 9×13 pan. Cover the pan with foil and bake for 15 minutes.

While risotto is baking, rinse asparagus and cut off the tough bottoms (cut off and discard the bottom 2 inches.) Cut the remaining stalks into 1-inch pieces.

After the risotto has baked for 15 minutes, stir in asparagus pieces. Sprinkle remaining 1/2 cup of Parmesan over the top. Cover the pan again and bake it an additional 20 minutes, or until the liquid is absorbed.

Serve the risotto with red pepper flakes, additional Parmesan, and extra salt, if needed. Store leftovers in the refrigerator for up to four days, or freeze them. The risotto reheats well in the microwave.

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