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.
RECIPE TYPESide dish
SERVES6 one-cup servings
- 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
- 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.
- Add the spinach and the next five ingredients; squeeze the bag to mix slightly.
- Add the vegetable broth, wine and beans; mix slightly and secure with the cooking bag tie.
- Place the bag on a baking pan. Try to distribute the ingredients in a single layer.
- Cut two slits in the top of the bag.
- Bake for 1 hour at 350 degrees. About halfway through cooking, carefully mix the ingredients by moving the bag’s contents around.
- Transfer the rice to a serving dish and stir in the cheese. Add fresh pepper to taste.
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