This easy to make risotto can also serve as a main course.
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- 1 Tbsp olive oil
- 1 C yellow onions (finely chopped)
- 1 C rice (arborio) (uncooked)
- 5 oz spinach leaves (baby)
- 2 C vegetable broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 1/2 C asparagus (cut into 1 inch pieces)
- 1/2 C Parmesan cheese (non-dairy grated)
In a large pan, heat the oil; saute the onion until tender.
Add the rice and stir well; add the spinach, broth, salt, pepper and nutmeg, and cook on low heat (simmer) for approximately 10 minutes until the spinach is wilted. Add the broth.
Add half of the Parmesan cheese to the veggie rice mixture; transfer the mixture to a casserole dish (greased) and bake covered at 400 degrees for 15 minutes.
Stir in the asparagus, sprinkle with the remaining cheese; cover and bake an additional 15 minutes.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
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