Risotto with Roasted Vegetables

This creamy rice goes well with green beans and peppers, soft but firm. It is an excellent companion for many kinds of birds and fish dishes. Enjoy ...

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped onion
• 2 cloves garlic, finely chopped
• 1 package (8 ounces) quartered crimini mushrooms
• 2 teaspoons chopped fresh rosemary leaves
• Arborio rice 1 cup raw
• 2 cups Progresso ® chicken broth (from a carton 32 oz)
• ½ cup white wine or water
• 1 ½ cups frozen cut green beans, thawed and drained, Green Giant ® Valley Fresh Steamers ™
• ½ cup roasted red peppers (from jar), cut into strips
• 1 cup grated Parmesan cheese

Preparation

1. Preheat oven to 400 ° F. Apply cooking spray a baking pan 2 and a half quarts. In a 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 begin to soften.

2. Add the rice. Cook for 2 minutes, stirring constantly. Add the broth and wine and bring to a boil. Remove from heat and pour in the pan.

3. Cover the casserole. Bake for 15 minutes. Stir in beans, roasted peppers and half a cup of the cheese. Cover, bake 10 to 15 minutes or until liquid is absorbed and rice is tender. Add, stirring, half cup cheese.

Tips If you prefer your family, you can add to this dish without meat a cup of cooked ham or chicken. Add it when you pour the rice into the pot. crimini mushrooms give it a meaty flavor to a dish without meat. You can replace them with quartered mushrooms, if desired.

Servings: 4

Preparation time:  15 min

Cooking time:  25 min

Ready in:  40 min

Country:  International

Season / Occasion: All year

Main ingredient:  Beans and rice

Categories: Companions