Baked Vegetable Risotto with Asparagus and Spinach

INGREDIENTS

large white onion

2 tbsp

olive oil

2 cups

uncooked Arborio rice

8 oz

fresh spinach leaves

1 qt

chicken stock (or vegetable stock)

1/3 tsp

salt

1/4 tsp

black pepper

1 cup

freshly grated Parmesan cheese (divided use), plus extra for serving

bunch asparagus (14 ounces, preferably thin stalks)

red pepper flakes for serving