Easy Baked Broccoli-Spinach Risotto

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Ingredients

• 2 teaspoons olive oil
• ¼ cup (40 grams) chopped shallots
• 1 cup (195 grams) uncooked arborio (risotto) rice
• ¼ cup (120 grams) white wine
• 3 cups (235 grams) low-sodium vegetable broth
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 8 ounces broccoli, cut into small florets (about 3 cups)
• ½ cup (56 grams) freshly grated Parmesan cheese
• 1(5-ounce or 140 grams) package fresh spinach, coarsely chopped

Directions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sauté shallots for 3 minutes or until tender. Add rice; cook 1 minute, stirring constantly.
3. Stir in wine; cook 1–2 minutes until wine evaporates. Stir in broth, nutmeg, salt and pepper. Stir in broccoli. Bring mixture to a boil over medium-high heat; remove from heat.
4. Cover, and bake 20 minutes. Uncover, and stir in Parmesan cheese and spinach. Serve immediately.

Source: Easy Baked Broccoli-Spinach Risotto – MyFitnessPal

Image Credit: Easy Baked Broccoli-Spinach Risotto

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