Lunch: Baked Vegetable Risotto

Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.

This recipe includes superfoods such as:

Crimini Mushrooms

Health benefits of Baked Vegetable Risotto

Crimini mushrooms are a tasty way of loading up on vitamins B2. Vitamin B2 plays an integral role in normal thyroid function and metabolism, which is vital for those with PCOS, as those with the disorder also tend to have a thyroid that doesn’t produce sex hormone-binding globulin (SHBG) in sufficient quantities (Reference: http://www.thyroiduk.org.uk/tuk/treatment/vitamins.html). Getting sufficient Vitamin B2 allows androgen and testosterone to be better restrained, preventing them from causing a whole host of undesired symptoms from thinning scalp hair to acne.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 package (8 oz) crimini 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

Instructions

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.

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