One-pot oven squash and white bean risotto needs little stirring during cooking

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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

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.

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