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| Spinach and Asparagus Risotto Bake submitted by jcrind01
A delicious and easy way to prepare Risotto without all the fuss  
| | | | | Ingredients: | 2 Tbsp olive oil
1 shallot or small red onion minced
1 red bell pepper, diced
6 oz. fresh spinach
2 cup dry arborio rice
4 cups chicken broth, divided
1 Tbsp chopped fresh parsley
2 tsp dried dill
1 lb fresh asparagus
2 cup shredded pecorino Romano cheese or shredded Italian Cheese | | | | Prep Time: | 15 minutes | | | | | Instructions: | Preheat oven to 400F. In large frying pan, heat oil over Medium-high heat: add shallot, red pepper and cook, stirring constantly, until transparent but not brown. Add rice and stir well to coat; cook about 2 minutes. Add 3 cups broth, spinach, parsley and dill. Bring to a boil; reduce heat and simmer 6 minutes. Pour into a greased 9 x 13 inch pan, cover with foil and bake in oven for 20 minutes. Remove from oven and stir in asparagus pieces, 1 cup broth and cheese. Bake covered for 15 minutes. Serve.
Hint: To make as a main course, saute shrimp and scallops and add to dish after baking. | | | | Cook Time: | 35 minutes | | | | | Yield: | | | | | | Servings: | 6 | | | | | | Source: Chef Jefe | | | |
| | | | | Have you tried jcrind01's Spinach and Asparagus Risotto Bake? | | | | | | How would you rate it? - Currently 0/5 Stars.
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