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Baked Vegetable Risotto
Baked Vegetable Risotto
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Prep Time:
15 minutes
Total Time:
40 minutes
Delicious creamy rice with vibrant beans and peppers, a versatile and scrumptious side dish for any meal.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 package (8 oz) cremini mushrooms, quartered
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 cup uncooked Arborio rice
  • 1 can (14 oz) chicken or vegetable broth
  • 1/2 cup white wine or water
  • 1 1/2 cups frozen cut green beans, thawed and drained
  • 1/2 cup roasted red bell peppers (from a jar), cut into strips
  • 1 cup grated Parmesan cheese
Instructions:
  • Preheat oven to 400°F. Grease a 2 1/2-quart casserole dish with cooking spray. In a large nonstick skillet over medium heat, sauté onion, garlic, mushrooms, and rosemary in olive oil for 3 to 5 minutes until mushrooms begin to soften, stirring occasionally.
  • Stir in the rice for 2 minutes until fragrant. Pour in the flavorful broth and wine, bring to a boil, then transfer the mixture into a casserole dish.
  • Cover the casserole and bake for 15 minutes. Add green beans, roasted peppers, and 1/2 cup of cheese. Cover and bake for an additional 10-15 minutes until the liquid is absorbed and the rice is tender. Stir in the remaining 1/2 cup of cheese.

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