Baked Risotto with Asparagus and Spinach

This is such an easy risotto recipe – if your vegan just leave out the cheese.

• 1 tbsp olive oil
• 1 onion sliced thin
• Salt
• 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.

Serves 4.

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