Start this one-pot vegetarian meal on top of the stove, then finish in the oven. There is no need for constant stirring.
Squash and white bean risotto
15 ml (1 tbsp.) olive oil
1 onion, chopped
1 clove garlic, minced
250 ml (1 cup) arborio rice
750 ml (3 cups) chicken broth
500 ml (2 cups) diced peeled butternut squash
5 ml (1 tsp.) dried thyme leaves
2 ml (1/2 tsp.) salt
1 ml (1/4 tsp.) pepper
1 can (540 ml/19 oz) navy or white kidney beans, drained and rinsed
125 ml (1/2 cup) grated Parmesan cheese
30 ml (2 tbsp.) chopped fresh Italian parsley
In a large Dutch oven or ovenproof saucepan, heat oil over medium heat; cook onion and garlic until softened, about 2 minutes. Stir in rice to coat.
Stir in broth, squash, thyme, salt, pepper and beans; cover and bake in a 160 C (325 F) oven for 40 minutes or until rice and squash are tender and most of the liquid is absorbed.
Let stand, covered, for 10 minutes or until remaining liquid is absorbed.
Sprinkle each serving with cheese and parsley.
Makes 4 to 6 servings.
Nutritional information per serving (when recipe serves 6): 255 calories, 13 g protein, 5 g fat, 40 g carbohydrates, 1 g fibre.
Source: Foodland Ontario.
One-pot oven squash and white bean risotto needs little stirring during cooking
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Published on
January 16, 2010
- Published on June 30, 2010
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The Canadian Press ~ The News
Easy cooking
Start this one-pot vegetarian meal on top of the stove, then finish in the oven. There is no need for constant stirring.
Squash and white bean risotto
15 ml (1 tbsp.) olive oil
1 onion, chopped
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