Oven-Baked Spinach Risotto

Name: Oven-Baked Spinach Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Kittencalrecipezazz

"This is delicious and may be doubled, use only aborio rice for this :)"

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Ready In:: 55mins
Ingredients:: 11
Serves:: 4

ingredients

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)

directions

Set oven to 375 degrees F.
Butter a 1-1/2-quart casserole dish.
Heat oil and butter in a skillet over medium heat.
Add in green pepper, onion and garlic; saute for about 5 minutes.
Add in the rice; stir to coat well.
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.
Transfer mixture to the prepared casserole dish.
Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
Bake for 35-40 minutes or until the rice is tender.

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Reviews

A truly delightful recipe, so easy to make and so delicious, especially if - like me - you love spinach! I made this risotto with homemade chicken broth and 4 cups of fresh baby spinach leaves (one more cup than specified; I often increase spinach in recipes) and in step 6, I added a 1/2 teaspoon of ground nutmeg, one tablespoon of chopped fresh basil chopped, a 1/4 cup of feta (and therefore NO salt, of course) and a 1/4 cup of pine nuts. The yummiest risotto imaginable: just superb! This one I’ll be making often. Thanks, KITTENCAL!.

bluemoon downunder
This is a delicious side dish. The only change I made was to use sweet red pepper instead of green. It was what I had on hand and the red pepper added nice color. I had reservations that this could be so easy and would bake in the oven; it was perfect after 35 minutes. Thank you very much for posting this recipe. I will certainly make this dish again.

Michele of Eagan
Wow! This one is amazing. I threw in 4 oz. mushrooms, and took Bluemoon Downunder's recommendation of chopped fresh basil, feta and someone else's recommendation of sun-dried tomatoes. I would make this again and again.

KnoxFam
Served this with your Recipe #320093. It was my first time making risotto in the oven and I was very pleased with the consistency and ease of it! I used bluemoon downunder's suggestions and will definitely make again with those additions. Also, I will try with sun-dried tomatoes instead of green pepper next time, I think that would fit better with the feta and pine nuts. Thanks for posting!

noway
I made this vegetarian with vegie stock & used a red capsicum instead of green. We found this to be a bit bland. If I make it again I'll try it with bluemoon's changes & see how that goes for us.

Rhiannon and Matt