Vegetable Baked Risotto
This delicious dish delivers protein, iron, fiber, and a variety of vitamins.
INGREDIENTS | YIELDS 4½ cups
- 1 cup Arborio rice
- ½ cup green beans
- 3 cups vegetable broth
- 1 cup broccoli florets
- 1 small zucchini, coarsely chopped
- 1 garlic clove, minced
- 1 cup cooked great northern beans
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Preheat oven to 325°F.
Rinse rice.
Trim ends from green beans, cut into 1″ pieces.
Combine all ingredients in a covered casserole dish.
Bake 1 hour.
