Oven-Baked Spinach Risotto

Name: Oven-Baked Spinach Risotto
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 small green bell pepper, seeded and finally chopped; 1 medium onion, finely chopped; 2 tablespoons fresh minced garlic; 1 cup arborio rice; 3 cups fresh spinach leaves; 1 (14 ounce) can chicken broth (or use homemade chicken broth); 1/2 cup grated parmesan cheese, divided; 1 pinch cayenne pepper (optional or to taste); salt & freshly ground black pepper (to taste)

11 ingredients

9 steps

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 small green bell pepper, seeded and finally chopped
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1 cup arborio rice
3 cups fresh spinach leaves
1 (14 ounce) can chicken broth (or use homemade chicken broth)
1/2 cup grated parmesan cheese, divided
1 pinch cayenne pepper (optional or to taste)
salt & freshly ground black pepper (to taste)

Directions

1

Set oven to 375 degrees F.
2

Butter a 1-1/2-quart casserole dish.
3

Heat oil and butter in a skillet over medium heat.
4

Add in green pepper, onion and garlic; saute for about 5 minutes.
5

Add in the rice; stir to coat well.
6

Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
7

Transfer mixture to the prepared casserole dish.
8

Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
9

Bake for 35-40 minutes or until the rice is tender.