Vegetable Baked Risotto

Vegetable Risotto

Oven-baked risottos are my favorite way to prepare rice these days. Throw all the ingredients in a pot, cook for about one hour, and forget about it until dinner is served. No stirring required!


  • 1 cup short-grain rice
  • 3 cups vegetable broth
  • 1 cup broccoli florets
  • 1/2 cup trimmed green beans
  • 1 small zucchini, chopped
  • 1 minced garlic clove
  • 1 cup drained and rinsed canned great northern beans
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  1. Combine all of the ingredients in a casserole dish.
  2. Cover and bake at 325 degrees F for 1 hour.

Let cool slightly before serving.


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