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!

Ingredients:

• 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.