Vegetable Risotto In A Bag Recipe
Ingredients
| All purpose flour | 1 Tablespoon | |
| Spinach | 3 Cup (16 tbs), shredded | |
| Sweet red pepper | 1 Cup (16 tbs), diced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Green onions | 1 Cup (16 tbs), sliced | |
| 2/3 cup Arborio or other short-grain rice, uncooked | ||
| Garlic | 2 Clove (5gm), minced | |
| Low-sodium chicken broth | 1 Can (10oz), undiluted | |
| 3/4 cup Chablis or other dry white wine | ||
| Dried basil | 1/2 Teaspoon | |
| Beans | 1 Can (10oz), drained | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Ground pepper | 1/4 Teaspoon | |
Directions
Add flour to a large oven cooking bag; twist end to close, and shake to coat inside.
Add spinach and next 5 ingredients; squeeze bag to blend ingredients.
Add chicken broth, wine, basil, and beans; squeeze bag gently to distribute ingredients evenly in a single layer.
Secure bag with an oven-proof tie or string.
Place bag in a 13- x 9- x 2-inch baking pan.
Cut six 1/2-inch slits in top of bag.
Bake at 350° for 1 hour or until rice is tender and mixture is creamy.
Transfer rice mixture to a serving dish; stir in cheese and ground pepper.
Add spinach and next 5 ingredients; squeeze bag to blend ingredients.
Add chicken broth, wine, basil, and beans; squeeze bag gently to distribute ingredients evenly in a single layer.
Secure bag with an oven-proof tie or string.
Place bag in a 13- x 9- x 2-inch baking pan.
Cut six 1/2-inch slits in top of bag.
Bake at 350° for 1 hour or until rice is tender and mixture is creamy.
Transfer rice mixture to a serving dish; stir in cheese and ground pepper.
Chef
