While I was home for spring break a few weeks ago, my sister Sarah made this dish twice and I loved it. It's healthy and has a lot of flavor! It is the perfect Spring side dish to grilled chicken or pork chops. There are some healthy vegetables, spinach and asparagus, in this dish, along with Parmesan cheese to kick up the flavor. It's also very simple to put together. If you have a Dutch oven, this dish can go straight from the stove to the oven. If you don't have a Dutch oven, just transfer it into a casserole dish for baking in the oven. Make this ASAP. Everyone will enjoy it! Even those that are picky about eating their vegetables.
This is what it looks like right out of the oven.
1 T. olive oil
1 cup finely chopped onion
1 cup uncooked Arborio rice
8 cups or 4 oz. spinach leaves
2 cups fat free less sodium chicken broth
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup grated fresh Parmesan cheese
1 1/2 cups (1-inch) diagonally sliced asparagus
Preheat oven to 400 degrees.
Heat oil in Dutch oven over medium heat. Add onion; cook 4 minutes/until tender. Add rice; stir well. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese.
Cover and bake at 400 degrees 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.
Spoon it into a serving dish from the Dutch oven.
***Recipe from Cooking LIght