Baked Risotto Verde

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Baked Risotto Verde


  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3 cups chopped fresh spinach
  • 1 (14 1/2-ounce) can chicken broth
  • 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 teaspoon salt
  • 1/2 cup grated Parmesan cheese, divided


Heat oil in a 10-inch skillet over medium heat; add green pepper, onion, and garlic and cook 5 minutes. Add rice and stir to coat well. Stir in spinach, chicken broth, TABASCO® Green Sauce, salt, and 1/4 cup of the cheese, and bring to a simmer.

Pour mixture into a greased 1 1/2-quart casserole dish and sprinkle top with remaining 1/4 cup cheese. Bake in a 400°F oven for 35 to 40 minutes or until rice is tender. Serve immediately.

Makes 4 servings.

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