This is such an easy risotto recipe – if your vegan just leave out the cheese.
- 1 tbsp olive oil
- 1 onion sliced thin
- 1 c arborio rice
- 2 c veggie broth
- 4 c spinach
- 10 Spears Asparagus, cut unit 1/2 inch pieces
- 1/4 tsp nutmeg
- 1/2 c grated Parmesan
Preheat oven to 400.
In a medium pot heat oil over medium heat, add onions and cook until soft. Add rice and stir to coat. Add remaining ingredients and bring to a simmer, stirring a few times.
Pour into a soufflé dish, cover and make for 35 – 40 min until all the liquid is absorbed. Top with a little more parm and serve.