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Vegetable Risotto In A Bag Recipe
|All purpose flour||1 Tablespoon|
|Shredded spinach||3 Cup (48 tbs) (Fresh)|
|Diced sweet red pepper||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
|Arborio rice/Other short-grain rice||2⁄3 Cup (10.67 tbs) (Uncooked)|
|Garlic||2 Clove (10 gm), minced|
|Canned low sodium chicken broth||10 1⁄2 Ounce (Undiluted , 1 Can)|
|Chablis/Other dry white wine||3⁄4 Cup (12 tbs)|
|Dried whole basil||1⁄2 Teaspoon|
|Canned cannellini beans||14 Ounce, drained (1 Can)|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1753 Calories from Fat 358
% Daily Value*
Total Fat 41 g62.8%
Saturated Fat 22.6 g112.9%
Trans Fat 0 g
Cholesterol 109.8 mg
Sodium 2105.6 mg87.7%
Total Carbohydrates 236 g78.6%
Dietary Fiber 39.3 g157.1%
Sugars 23.3 g
Protein 99 g197.6%
Vitamin A 440.2% Vitamin C 522.9%
Calcium 185% Iron 113.6%
*Based on a 2000 Calorie diet
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.