Vegetable Risotto
 
Ingredients
  • 1 tablespoon flour
  • 3 cups shredded fresh spinach
  • 1 cup diced red pepper
  • 1 cup sliced mushrooms
  • 1 cup sliced green onions
  • 2 cups Arborio rice
  • 2 cloves garlic
  • 1 15-ounce can low‐salt vegetable broth (undiluted)
  • ¾ cup Chablis or white cooking wine
  • 1 handful chopped basil
  • 14-ounce can cannellini beans, drained
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste
Instructions
  1. Add flour to large oven cooking bag; twist end to close, then shake to coat inside surfaces.
  2. Add spinach and next five ingredients; squeeze bag to mix slightly.
  3. Add vegetable broth, wine, basil and beans; mix slightly and secure with cooking bag tie.
  4. Place bag on a baking pan, try to distribute all items in a single layer.
  5. Cut two small slits in the top of the bag.
  6. Bake 1 hour at 350 degrees.
  7. Transfer to a serving dish.
  8. Stir in cheese, salt and fresh pepper.
Notes
Thoroughly rinsing the beans can reduce the sodium by as much as a third. Canned foods are often high in sodium.
Nutrition Information
Serving size: ¼ recipe Calories: 336 Fat: 8.7 grams Saturated fat: 4.8 grams Carbohydrates: 38 grams Sodium: 962 milligrams Fiber: 7.2 grams Protein: 20 grams
Recipe by My Southern Health at http://www.mysouthernhealth.com/fall-vegetable-risotto-recipe/