Baked Vegetable Risotto

 

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® Valley Fresh Steamers™ 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

• 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.
• 2 Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
• 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.