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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 teaspoons grated lemon rind
- 3/4 cup Arborio rice or other short-grain rice
- 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 2 cups (1-inch) sliced asparagus (about 1 pound)
- 2 cups coarsely chopped spinach
- 1/4 teaspoon ground nutmeg
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Method
- Heat oil in a large saucepan over medium-high heat. Add onion; saute 2 minutes. Add lemon rind; saute 2 minutes. Add rice; saute 3 minutes.
- Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in asparagus, spinach, and nutmeg; cook, uncovered, 2 minutes or until asparagus is crisp-tender. Top each serving with cheese. Serve immediately.
