Total Time
55mins
Prep 20 mins
Cook 35 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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!.

5 5

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.

5 5

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.