Baked Risotto

1 tbl. olive oil
1 small onion, chopped (about 2/3 cup)
1 cup Arborio rice
2 cups chicken broth (or stock)
1/2 tsp. salt
4 cups rinsed and chopped fresh spinach leaves
1/2 bunch fresh asparagus, trimmed and cut into bite-size pieces
1-1/2 tsps. zest and juice from 1 lemon
1/2 cup grated Parmesan cheese, divided
Grated Parmesan for garnish, if desired

1. In large skillet, sauté onion in olive oil and cook until onion is tender. Add rice and stir until rice is thoroughly coated with oil.

2. Add chicken broth or stock, salt, chopped spinach and cut asparagus.

3. Add lemon zest and juice. Simmer until heated through.

4. Stir in 1/4 cup of the Parmesan cheese and spoon into 1-quart baking dish that has been sprayed with nonstick coating. Sprinkle remaining Parmesan cheese over the top. Using the back of a spoon, gently smooth the top of the rice mixture, lightly pressing it into the liquid. Cover with lid (or tightly with foil).

5. Bake, covered, in preheated 400-degree oven for about 35 minutes or until almost all of the liquid is absorbed. You do want it moist but not soupy.

6. Sprinkle extra Parmesan over the top if desired when serving.
Serves 4-6.