Baked Risotto Verde Recipe
Servings: 4
Ingredients
- 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
Directions
- Preheat oven to 400 degrees. Grease 1 1/2-qt casserole dish.
- In 10-inch skillet over medium heat, in warm oil, cook pepper, onion, and garlic 5 min. Add in rice; toss to coat well. Stir in spinach, chicken broth, Tabasco sauce, salt, and 1/4 c. Parmesan cheese.
- Spoon mix into prepared baking dish. Sprinkle top with remaining 1/4 c. Parmesan cheese. Bake 35 to 40 min till rice is tender. Serve immediately.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 66 | 23% |
| Total Fat 7.53g | 9% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 987mg | 41% |
| Potassium 337mg | 10% |
| Total Carbs 42.42g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.89g | 1% |
| Protein 10.29g | 16% |
