September 20, 2019

Celebrate fall with this vegetable risotto recipe


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

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

Fall Vegetable Risotto

EASY, ONE-BAG RISOTTO RECIPEAlthough it may not feel like it, fall is just around the corner. This simple risotto makes fall’s best veggies even more delicious. Get the recipe at

My Southern Health 发布于 2017年9月21日周四

Vegetable Risotto
  • 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.
Serving size: 1/4 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
Thoroughly rinsing the beans can reduce the sodium by as much as a third. Canned foods are often high in sodium.