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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 |
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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. |
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| 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. |
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