Busters Recipes

Asparagus and Risotto Casserole

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

In large frying pan, heat oil on medium high heat; add shallot, red
pepper and cook, stirring constantly, until transparent but not brown.
Add spinach and cook until most of the moisture has evaporated. Add
risotto and stir well to coat with oil; cook about 2 minutes. Add
broth, parsley and dill. Bring to a boil and then reduce heat to
simmer and cook 6 minutes. Pour into a greased 9- x 13-inch pan, cover
with foil and bake in preheated 400°F oven for 20 minutes. Remove from
oven and carefully stir in asparagus pieces. Top with cheese. Bake
uncovered for about 15 minutes or until cheese is lightly browned.