Baked risotto with broccoli, spinach, and parmesan

Prep: finely chop shallots, chop spinach, grate Parmesan, chop broccoli

Heat oil in large saucepan over medium-high heat. Add shallots and cook for 4 minutes, stirring constantly. Add the rice to the pan and stir well.

Stir in chopped broccoli, chicken broth, salt, pepper, and nutmeg. Bring to simmer and cook for 7 minutes. Add spinach and grated cheese to the pan and stir to combine. Save some cheese for the top.

Transfer rice mixture to a 9x9 baking dish and sprinkle top with cheese.

Bake 15 minutes at 375, uncovered, or until liquid is absorbed. Let stand 5 minutes after baking and sprinkle each serving with Parmesan cheese.