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Baked Vegetable Risotto

Betty Crocker Kitchens
Updated Jun 14, 2012
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Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.

Baked Vegetable Risotto

  • Prep Time 15 min
  • Total 40 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 package (8 oz) cremini 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 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

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
  • Step 
    2
    Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
  • Step 
    3
    Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

Nutrition

410 Calories
15g Total Fat
18g Protein
48g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
880mg
37%
Potassium
450mg
13%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
10%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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