April 27, 2021

Recipe: Vegetable risotto

by

Making vegetable risotto is easy with an oven bag.

Here is a creamy vegetable risotto made by an unusual method: baking the ingredients in a disposable oven-safe bag instead of stirring in a pot on the cooktop.  This recipe makes 6 servings, great for a family, or to save half of it for dinner on a second night. And it’s full of healthy vegetables.

AUTHOR
Stacey Kendrick
RECIPE TYPE
Side dish
SERVES
6 one-cup servings

Ingredients

  • 1 tablespoon flour
  • 3 cups shredded fresh spinach
  • 1 cup diced red pepper
  • 1 cup sliced mushrooms
  • 1 cup sliced green onions
  • 2/3 cup Arborio rice
  • 2 cloves garlic
  • 1 ¾ cups low-sodium vegetable broth
  • ¾ cup white wine
  • 1 14-ounce can cannellini beans, drained and rinsed
  • 3/4 cup grated Parmesan cheese
  • Freshly ground pepper, to taste

Instructions

  1. Add the flour to a large oven cooking bag. Twist the end to close, and shake the flour to coat inside. Shake out the excess.
  2. Add the spinach and the next five ingredients; squeeze the bag to mix slightly.
  3. Add the vegetable broth, wine and beans; mix slightly and secure with the cooking bag tie.
  4. Place the bag on a baking pan. Try to distribute the ingredients in a single layer.
  5. Cut two slits in the top of the bag.
  6. Bake for 1 hour at 350 degrees. About halfway through cooking, carefully mix the ingredients by moving the bag’s contents around.
  7. Transfer the rice to a serving dish and stir in the cheese. Add fresh pepper to taste.

Nutrition Information

Calories: 228 | Total fat: 4 grams | Saturated fat: 2.4 grams | Sodium: 426 milligrams | Carbohydrate: 34 grams | Fiber: 5 grams | Sugar: 2 grams | Protein 12 grams