Recipe: Vegetable risotto

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

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.

Nutrition Information

Dinner