Baked Risotto Verde Recipe Recipe

Name: Baked Risotto Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. Extra virgin olive oil; 1 x Green bell pepper minced; 1 med Onion minced; 2 x Garlic cloves chopped; 1 c. Arborio rice; 3 c. Minced fresh spinach; 1 can Chicken broth - (14 1/2 ounce); 1 Tbsp. Tabasco brand Green Pepper Sauce; 1 tsp Salt; 1/2 c. Grated Parmesan cheese divided

Servings: persons

1 Tbsp. Extra virgin olive oil
1 x Green bell pepper minced
1 med Onion minced
2 x Garlic cloves chopped
1 c. Arborio rice
3 c. Minced fresh spinach
1 can Chicken broth - (14 1/2 ounce)
1 Tbsp. Tabasco brand Green Pepper Sauce
1 tsp Salt
1/2 c. Grated Parmesan cheese divided

1
Preheat oven to 400 degrees.
2
Grease 1 1/2-qt casserole dish.
3
In 10-inch skillet over medium heat, in warm oil, cook pepper, onion, and garlic 5 min.
4
Add in rice; toss to coat well.
5
Stir in spinach, chicken broth, Tabasco sauce, salt, and 1/4 c. Parmesan cheese.
6
Spoon mix into prepared baking dish.
7
Sprinkle top with remaining 1/4 c. Parmesan cheese.
8
Bake 35 to 40 min till rice is tender.
9
Serve immediately.
10
This recipe yields 4 servings.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. Extra virgin olive oil, 1 x Green bell pepper minced, 1 med Onion minced, 2 x Garlic cloves chopped, and more.

Yes, Baked Risotto Verde Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Risotto Verde Recipe

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