BAKED RISOTTO VERDE

Ingredients Weight Measure
Olive oil 3 Tbsp.
Green bell peppers, chopped 3 ea.
Onions, medium, chopped 3 ea.
Garlic cloves, minced 6 ea.
Arborio rice 3 cups
Fresh spinach, chopped 2-1/4 qts.
Chicken broth, canned 2-3/4 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Salt 1 Tbsp.
Parmesan cheese, grated, divided 1-1/2 cups

Method

  1. Preheat oven to 400°F. Grease a casserole dish. In skillet over medium heat, in hot oil, cook peppers, onions and garlic 5 minutes. Add rice; toss to coat well. Stir in spinach, chicken broth, TABASCO® Green Jalapeño Pepper Sauce, salt and 3/4 cup Parmesan cheese.
  2. Spoon mixture into prepared baking dish. Sprinkle top with remaining 3/4 cup Parmesan cheese. Bake 35 to 40 minutes until rice is tender. Serve immediately.

Yield: 12 servings