Baked Risotto with Asparagus, Spinach, and Parmesan

I made this side dish for the first time last night and it was amazing! It was easy to make and and you just put the pot into the oven after you're done with cooking the dish on the stove. Very simple!

1 tablespoon olive oil
1 cup finely chopped onion
1 cup uncooked Arborio rice
5 oz package of fresh spinach
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground nutmeg
~1 1/2 cups grated fresh Parmesan cheese, divided
2 cups (1-inch) diagonally sliced asparagus

Preheat oven to 400°.

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 1 cup cheese.

Cover dutch oven and bake at 400° for 15 minutes. Stir in asparagus; sprinkle with 1/2 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

4 servings