Oven-Baked Spinach Risotto - cooking recipe

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)

Preparation

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.