A delightful twist on the classic risotto, baked to perfection with vibrant flavors of spinach and bell pepper.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
Grease a 1.5-quart casserole dish with butter.
Use a paper towel to evenly spread the butter.
Heat olive oil and butter in a skillet over medium heat.
Wait until the butter is fully melted before proceeding.
Add diced bell pepper, chopped onion, and minced garlic to the skillet. Sauté until softened, about 5 minutes.
Stir occasionally to prevent sticking.
Stir in the arborio rice, coating it well with the oil and butter mixture.
Toast the rice slightly for a nutty flavor.
Mix in the spinach, chicken broth, half of the Parmesan cheese, and cayenne pepper. Bring to a boil, then simmer for 3 minutes, stirring constantly.
Ensure the spinach is evenly distributed.
Transfer the mixture to the prepared casserole dish and sprinkle the remaining Parmesan cheese on top.
Spread the mixture evenly in the dish for uniform baking.
Bake in the preheated oven for 35-40 minutes, or until the rice is tender.
Check halfway through to ensure even cooking.
Remove from the oven and let it rest for 5 minutes before serving.
Resting allows the flavors to meld together.
Serve warm and enjoy your creamy baked risotto.
Garnish with fresh herbs for added flavor.
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