Oven-Baked Spinach Risotto

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small green bell pepper, seeded and finally chopped
• 1 medium onion, finely chopped
• 2 tablespoons fresh minced garlic
• 1 cup arborio rice
• 3 cups 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)

1. Set oven to 375 degrees F.
2. Butter a 1-1/2-quart casserole dish.
3. Heat oil and butter in a skillet over medium heat.
4. Add in green pepper, onion and garlic; saute for about 5 minutes.
5. Add in the rice; stir to coat well.
6. Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
7. Transfer mixture to the prepared casserole dish.
8. Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
9. Bake for 35-40 minutes or until the rice is tender.

olive oil, butter, green bell pepper, onion, garlic, arborio rice, fresh spinach leaves, chicken broth, parmesan cheese, cayenne pepper, salt

Taken from www.food.com/recipe/oven-baked-spinach-risotto-168030 (may not work)