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Baked Risotto with Spinach and Asparagus Recipe

Looking for an easy Baked risotto with spinach and asparagus recipe? Learn how to make Baked risotto with spinach and asparagus using healthy ingredients.


Submitted by bzeifman

Makes 4 servings



From Cooking Light. Fast and filling. Sub vegetable broth for a vegetarian dish.

Recipe Ingredients for Baked risotto with spinach and asparagus

1 tablespoon olive oil
1 cup chopped onion
1 cup uncooked Arborio rice
8 cups spinach leaves
2 cups fat-free chicken broth
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan cheese
1 1/2 cups asparagus
1/2 ounce goat cheese, soft

Recipe Directions for Baked risotto with spinach and asparagus

  1. Preheat oven to 400°.

  2. Heat oil in a Dutch oven 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 goat cheese and most of parmesan, reserving 1 tbl. for sprinkling.

  3. Cover and bake at 400° for 15 minutes. Stir in asparagus; sprinkle with remaining cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

Categories

Side Dish

Nutrition Facts
Serving Size 318.6g
Amount Per Serving
Calories
300
Calories from Fat
69
% Daily Value*
Total Fat
7.7g
12%
Saturated Fat
2.7g
14%
Trans Fat
0.0g
Cholesterol
9mg
3%
Sodium
542mg
23%
Potassium
627mg
18%
Total Carbohydrates
45.6g
15%
Dietary Fiber
4.1g
16%
Sugars
2.5g
Protein
12.1g
Vitamin A 122% Vitamin C 36%
Calcium 19% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • Low in sugar
  • High in manganese
  • Very high in vitamin A
  • High in vitamin C
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