Baked Vegetable Risotto

Name: Baked Vegetable Risotto
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped onion; 2 cloves garlic, finely chopped; 1 package (8 oz) crimini mushrooms, quartered; 2 teaspoons chopped fresh rosemary leaves; 1 cup uncooked Arborio rice; 1 can (14 oz) chicken or vegetable broth; 1/2 cup white wine or water; 1 1/2 cups Green Giant® frozen cut green beans, thawed and drained; 1/2 cup roasted red bell peppers (from a jar), cut into strips; 1 cup grated Parmesan cheese

Baked Vegetable Risotto was pinched from <a href="http://www.bettycrocker.com/recipes/baked-vegetable-risotto/e3071299-2b38-4976-a18a-8b63e137558d" target="_blank">www.bettycrocker.com.</a>

"Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals...."

INGREDIENTS

•

2 tablespoons extra-virgin olive oil

•

2 tablespoons finely chopped onion

•

2 cloves garlic, finely chopped

•

1 package (8 oz) crimini mushrooms, quartered

•

2 teaspoons chopped fresh rosemary leaves

•

1 cup uncooked Arborio rice

•

1 can (14 oz) chicken or vegetable broth

•

1/2 cup white wine or water

•

1 1/2 cups Green Giant® frozen cut green beans, thawed and drained

•

1/2 cup roasted red bell peppers (from a jar), cut into strips

•

1 cup grated Parmesan cheese

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes