October 9, 2015

Celebrate fall with this vegetable risotto recipe


Risotto is made easy — with virtually no cleanup — thanks to this one-bag method.

Vegetable Risotto

Fall’s best veggies become even more delicious in this vegetable risotto recipe.



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)
3/4 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



  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.


Nutrition Facts Per Serving: Serving size: 1/4 recipe. Calories: 336. Total fat: 8.7 grams. Saturated fat: 4.8 grams. Sodium: 962 milligrams. Total carbohydrate: 38 grams. Dietary fiber: 7.2 grams. Protein: 20 grams.


Want to learn about buying produce in season? Check out this easy guide!

Dinner, Autumn

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