Spinach and Asparagus Risotto

1 T Olive Oil

1/2 C Diced Onion

1/2 tsp Salt

1 C Arborio Rice

1/2 tsp Nutmeg

2 C Chicken Stock

8 oz Fresh Spinach

1/2 C Parmesan Cheese, Divided

1 Bundle of Asparagus (ends trimmed, cut diagonally into 1 inch pieces)

Grease a 13x9 pan and preheat oven to 400.

Heat olive oil over medium-high heat. Add onion and salt; cook until translucent. Add Arborio rice and toss to coat. Stir in chicken stock and nutmeg; bring to simmer. Add spinach one handful at a time until all spinach is wilted. Stir in 1/4 cup of Parmesan cheese.

Transfer to prepared pan, cover with foil and bake for 15 minutes. Remove from oven, stir in asparagus, top with remaining Parmesan cheese, cover and bake for another 15 minutes.

*Cook for an additional 5-10 minutes if you prefer a drier dish.