Ingredients
2
tablespoons extra-virgin olive oil
2
tablespoons finely chopped onion
2
cloves garlic, finely chopped
1
package (8 oz) cremini mushrooms, quartered
2
teaspoons chopped fresh rosemary leaves
1
cup uncooked Arborio rice
1
can (14 oz) chicken or vegetable broth
1/2
cup white wine or water
1 1/2
cups frozen cut green beans, thawed and drained
1/2
cup roasted red bell peppers (from a jar), cut into strips
1
cup grated Parmesan cheese
Preparation
Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.
