This Italian inspired dish from Birds Eye® is easier to prepare than a traditional risotto and definitely delivers on taste.  Eat as a main dish or use as a bed for chicken, fish or pork.

INGREDIENTS

·  1 tbsp olive oil ·  1 shallot, minced
·  1/2 red bell pepper, diced
·  1 box (10 ounces) Birds Eye® Frozen Chopped Spinach, thawed
·  1 cup risotto (Arborio rice)
·  2 cups chicken broth
·  1 tbsp chopped fresh parsley
·  1 tsp dried dill
·  1 box (10 ounces) Birds Eye® Frozen Asparagus Spears, thawed and cut in half
·  1 cup shredded Romano cheese

INSTRUCTIONS

1. In large frying pan, heat oil on medium high heat; add shallot, red pepper and cook, stirring constantly, until transparent but not brown.

2. Add spinach and cook until most of the moisture has evaporated. Add risotto and stir well to coat with oil; cook about 2 minutes.

3. Add broth, parsley and dill. Bring to a boil and then reduce heat to simmer and cook 6 minutes.

4. Pour into a greased 9- x 13-inch pan, cover with foil and bake in preheated 400°F oven for 20 minutes.

5. Remove from oven and carefully stir in asparagus pieces. T

5. Top with cheese. Bake uncovered for about 15 minutes or until cheese is lightly browned.

NUTRITIONAL ANALYSIS PER SERVING

(serves 6-8)

100 calorie
4g fat
12g carbs
7g protein
2g fiber
330mg sodium

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written by Elizabeth, December 07, 2007

How many serveings?