baked risotto verde
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!
prep time
10 Min
cook time
40 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 3 cups fresh spinach, chopped
- 1 can chicken broth (14.5 oz)
- 1 tablespoon tabasco® green pepper sauce
- 1/2 cup parmesan cheese, grated
- - salt, to taste
How To Make baked risotto verde
-
Step 1Preheat 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.
-
Step 2Add rice; toss to coat well. Stir in spinach, chicken broth, TABASCO® Sauce, salt, and 1/4 cup Parmigiano Reggiano.
-
Step 3Spoon 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Rice Sides
Keyword:
#spinach
Keyword:
#Risotto
Keyword:
#tabasco
Keyword:
#Italian
Ingredient:
Rice/Grains
Method:
Bake
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