Oven-Baked Spinach Risotto Recipe

Name: Oven-Baked Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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)

Servings: persons

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)

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.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons butter, 1 small green bell pepper, seeded and finally chopped, 1 medium onion, finely chopped, and more.

Yes, Oven-Baked Spinach Risotto falls under the Vegetarian 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.

Oven-Baked Spinach Risotto

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