Oven-Baked Spinach Risotto |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This is delicious and may be doubled, use only aborio rice for this :) 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.
|
|