Spinach Risotto Baked in the Oven
A delicious and flavorful risotto recipe that is baked to perfection in the oven.
Ingredients
| 2 | tablespoons olive oil |
|---|---|
| 2 | tablespoons butter |
| 1 | small green bell pepper, seeded and finely chopped |
| 1 | medium onion, finely chopped |
| 2 | tablespoons fresh minced garlic |
| 1 | cup arborio rice |
| 3 | fresh spinach leaves |
| 1 | (14 ounce) can chicken broth (or use homemade chicken broth) |
| 1⁄2 | cup grated parmesan cheese, divided |
| 1 | pinch cayenne pepper (optional or to taste) |
| salt & freshly ground black pepper (to taste) |
Instructions
| 1. | Preheat the oven to 375 degrees F. |
|---|---|
| 2. | Grease a 1-1/2-quart casserole dish with butter. |
| 3. | In a skillet, heat olive oil and butter over medium heat. |
| 4. | Sauté the finely chopped green pepper, onion, and garlic for approximately 5 minutes. |
| 5. | Add the arborio rice to the skillet and stir to coat well. |
| 6. | Mix in the fresh spinach leaves, chicken broth, 1/4 cup of Parmesan cheese, black pepper, salt, and cayenne pepper; bring to a boil, then simmer for about 3 minutes, stirring constantly. |
| 7. | Transfer the risotto mixture to the prepared casserole dish. |
| 8. | Sprinkle the top with grated Parmesan cheese, according to your preference. |
| 9. | Bake in the preheated oven for 35-40 minutes or until the rice is tender. |
| 10. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 386.7 kcal |
| Protein | 11.7 g |
| Fat | 17.1 g |
| Carbohydrates | 46.1 g |
| Fiber | 2.8 g |
| Sugar | 2.2 g |
Published on Jul 19, 2024 by Luminița