Baked vegetable risotto

The Baked vegetable risotto recipe prep time: 15 minutes start to finish: 45 minutes 4 servings

2 tablespoons extra-virgin olive oil
2 tablespoons fi nely chopped onion
2 cloves garlic, finely chopped
1 package (8 oz) fresh crimini mushrooms, quartered
2 teaspoons chopped fresh rosemary leaves
1 cup uncooked Arborio rice
1 3⁄4 cups chicken or vegetable broth
1⁄2 cup white wine or water
1 1⁄2 cups frozen cut green beans, thawed, drained
1⁄2 cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
1 cup grated Parmesan cheese

1 Heat oven to 400°F. Spray 21⁄2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat.

2 Add onion, garlic, mushrooms and rosemary; cook 3 to 5 minutes, stirring frequently, until mushrooms begin to soften.

3 Stir in rice. Cook 2 minutes, stirring constantly. Stir in broth and wine; heat to boiling. Remove from heat; pour into casserole.

4 Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1⁄2 cup of the cheese.

5 Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1⁄2 cup cheese.

Notes and Tips:
If your family prefers, you could add a cup of chopped cooked ham or chicken to this meatless dish. Add it when you add the rice to the skillet.

Baked vegetable risotto recipe
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