Ingredients
- 1 tbsp. Schnucks extra-virgin olive oil
- 1/4 cup white onion, chopped
- 1 cup arborio rice
- 1 cup low-sodium chicken broth
- 3/4 tsp. coarse salt
- 1/8 tsp. fresh ground pepper
- 1/2 cup warm milk
- 1 tbsp. Schnucks unsalted butter
- 1/4 cup Schnucks grated Parmesan cheese
- 2 tbsp. fresh parsley, finely chopped
- 1 cup fresh asparagus, cut into 1" pieces
- 1/2 cup Schnucks frozen peas
- 1/2 cup fresh spinach
- 2 cups hot water
Instructions
- Preheat oven to 425°. Heat oil in an ovenproof saucepan over medium-high heat. Add onion and cook two to three minutes, stirring occasionally.
- Stir in rice until coated with oil. Add water, broth, salt and pepper; bring to a boil. Cover pan and transfer to oven. Bake until most of the liquid has been absorbed, about 25 minutes.
- Remove from oven; stir in milk, butter and cheese.
- Toss asparagus with one tablespoon Schnucks olive oil and place on a baking sheet.
- Add to oven next to risotto and bake until tender, about 10-12 minutes.