Baked Risotto Verde

Baked Risotto Verde Recipe

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Carolyn Haas


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!


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • 1 Tbsp
    olive oil
  • 1 medium
    green bell pepper, chopped
  • 1 medium
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 c
    arborio rice
  • 3 c
    fresh spinach, chopped
  • 1 can(s)
    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.

Printable Recipe Card

About Baked Risotto Verde

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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