Recipe - Squash and white bean risotto

Start this one-pot vegetarian meal on top of the stove, then finish it in the oven. No need for constant stirring.

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Baking Time: 40 minutes
Serves: 4 to 6

Ingredients:
1 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 cup arborio rice
3 cups chicken broth
2 cups butternut squash, peeled and diced
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1 can (540 mL) navy or white kidney beans, drained and rinsed
1/2 cup grated parmesan cheese
2 tbsp fresh parsley, chopped

Preparation Instructions:

In large Dutch oven or ovenproof saucepan, heat oil over medium heat; cook onion and garlic until softened, about two minutes. Stir in rice to coat. Stir in broth, squash, thyme, salt, pepper and beans; cover and bake in 325°F (160°C) 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.

Nutritional Information: One Serving (when recipe serves six):
Protein: 13 grams Fat: 5 grams
Carbohydrates: 40 grams
Fibre: 1 gram Calories: 255