Baked Risotto Verde Recipe

• 1 Tbsp. Extra virgin olive oil
• 1 x Green bell pepper minced
• 1 med Onion minced
• 2 x Garlic cloves chopped
• 1 c. Arborio rice
• 3 c. Minced fresh spinach
• 1 can Chicken broth - (14 1/2 ounce)
• 1 Tbsp. Tabasco brand Green Pepper Sauce
• 1 tsp Salt
• 1/2 c. Grated Parmesan cheese divided

1. Preheat oven to 400 degrees.
2. Grease 1 1/2-qt casserole dish.
3. In 10-inch skillet over medium heat, in warm oil, cook pepper, onion, and garlic 5 min.
4. Add in rice; toss to coat well.
5. Stir in spinach, chicken broth, Tabasco sauce, salt, and 1/4 c. Parmesan cheese.
6. Spoon mix into prepared baking dish.
7. Sprinkle top with remaining 1/4 c. Parmesan cheese.
8. Bake 35 to 40 min till rice is tender.
9. Serve immediately.
10. This recipe yields 4 servings.

extra virgin olive oil, green bell pepper, onion, garlic, arborio rice, fresh spinach, chicken broth , tabasco brand, salt, parmesan cheese

Taken from cookeatshare.com/recipes/baked-risotto-verde-75529 (may not work)