Side Items

Asparagus, Spinach, Broccoli and Parmesan Risotto is for Side Dish.

Asparagus, Spinach, Broccoli and Parmesan Risotto takes 10 minutes to prepare.

Asparagus, Spinach, Broccoli and Parmesan Risotto takes 45 minutes to cook.

Asparagus, Spinach, Broccoli and Parmesan Risotto makes 8 servings.

The ingredients for Asparagus, Spinach, Broccoli and Parmesan Risotto are:

1 T. Olive Oil
1 c. finely chopped onion
1 c. uncooked Arborio Rice
8 c. Spinach leaves
2 cans (14 oz) lower sodium chicken broth
1/4 t. salt
1/4 t. ground nutmeg
1/2 c. grated fresh parmesan
3/4 c. (1-inch) diagonally sliced asparagus
2 c. bite size broccoli

Here is how you make Asparagus, Spinach, Broccoli and Parmesan Risotto:

Preheat oven to 400 FHeat oil in a Dutch oven over medium heat. Add onion, saute 4 minutes, or until tender. Add rice; stir well. Steir in spinach, broth, salt and nutmeg. Bring to a simmer, cook 7 minutes. Stir in 1/4 cup cheese and broccoli.Cover and bake at 400 F 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, and mixture appears creamy.Yield: 8 servings (1/2 cup)Number of Servings: 8Recipe submitted by SparkPeople user CIOLIBALL.

The nutritional information for Asparagus, Spinach, Broccoli and Parmesan Risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 98.3

• Total Fat: 3.5 g
• Cholesterol: 3.6 mg
• Sodium: 490.1 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 2.0 g
• Protein: 5.7 g