Baked Vegetable Risotto

Name: Baked Vegetable Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 227 grams package crimini mushrooms, quartered; 2 teaspoons chopped fresh rosemary leaves; 2 cloves garlic, finely chopped; 355 milliliters frozen cut green beans, thawed and drained; 2 Tbsps extra-virgin olive oil; 2 Tbsps finely chopped onion; 237 milliliters grated Parmesan cheese; 118 milliliters roasted red bell peppers (from a jar), cut into strips; 397 grams can chicken or vegetable broth; 118 milliliters white wine or water

The recipe Baked Vegetable Risotto could satisfy your Mediterranean craving in about 40 minutes. This recipe serves 4. This main course has 473 calories, 20g of protein, and 14g of fat per serving. A mixture of beans, olive oil, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Heat oven to 400F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat.

Ingredients you will need

Cooking Spray

Olive Oil

Equipment you will use

Frying Pan

Oven

Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.

Ingredients you will need

Mushrooms

Rosemary

Garlic

Onion

Add rice. Cook 2 minutes, stirring constantly.

Ingredients you will need

Rice

Add broth and wine; heat to boiling.

Ingredients you will need

Broth

Wine

Remove from heat; pour into casserole.

Cover casserole.

Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

Ingredients you will need

Green Beans