Baked Risotto Verde

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Green bell pepper - chopped
1		Onion - chopped (medium)
2		Garlic cloves - minced
1 cup	160g / 5.6oz	Arborio rice
3 cups	438g / 15oz	Chopped fresh spinach
1		Chicken broth - (14 1/2 oz)
1 tablespoon	15ml	Tabasco brand Green Pepper Sauce
1 teaspoon	5ml	Salt
1/2 cup	73g / 2.6oz	Grated Parmesan cheese - divided

Recipe Instructions

Preheat oven to 400 degrees. Grease 1 1/2-quart casserole dish.

In 10-inch skillet over medium heat, in hot oil, cook pepper, onion, and garlic 5 minutes. Add rice; toss to coat well. Stir in spinach, chicken broth, Tabasco sauce, salt, and 1/4 cup Parmesan cheese. Spoon mixture into prepared baking dish. Sprinkle top with remaining 1/4 cup Parmesan cheese. Bake 35 to 40 minutes until rice is tender. Serve immediately.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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