Real Recipes From Real Home Cooks ®

baked risotto verde

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

I love Tabasco® green sauce and found this recipe on an Italian recipe site where they had adapted it from the original site - phew! I like the idea of a risotto you can put in the oven!

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For baked risotto verde

  • 1 Tbsp
    olive oil
  • 1 md
    green bell pepper, chopped
  • 1 md
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 c
    arborio rice
  • 3 c
    fresh spinach, chopped
  • 1 can
    chicken broth (14.5 oz)
  • 1 Tbsp
    tabasco® green pepper sauce
  • 1/2 c
    parmesan cheese, grated
  • salt, to taste

How To Make baked risotto verde

  • 1
    Preheat oven to 400 degrees Fahrenheit. Grease 1 1/2-quart casserole dish. Heat olive oil in a 10-inch skillet over medium heat. Add green bell pepper, onion, and garlic. Cook for 5 minutes.
  • 2
    Add rice; toss to coat well. Stir in spinach, chicken broth, TABASCO® Sauce, salt, and 1/4 cup Parmigiano Reggiano.
  • 3
    Spoon mixture into prepared baking dish. Sprinkle top with remaining 1/4 cup Parmigiano Reggiano. Bake 35 to 40 minutes until rice in tender. Serve immediately.