 Baked Spinach Risotto
Makes 4 servings
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Image © Publications International, Ltd.
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Baked Spinach Risotto
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Vary this with other vegetables, too.
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Ingredients
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1
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tablespoon olive oil
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1
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green bell pepper, chopped
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1
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medium onion, chopped
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2
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cloves garlic, minced
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1
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cup arborio rice
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3
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cups chopped fresh spinach leaves
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1
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(14-1/2-ounce) can chicken broth
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1/2
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cup grated Parmesan cheese, divided
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1
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tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
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1
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teaspoon salt
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Preheat oven to 400°F. Grease 1-1/2-quart casserole. Heat oil in 10-inch skillet over medium heat. Add green bell pepper, onion and garlic; cook 5 minutes. Add rice; stir to coat well. Stir in spinach, chicken broth, 1/4 cup Parmesan cheese, TABASCO® Green Sauce and salt. Spoon mixture into prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 35 to 40 minutes or until rice is tender.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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