| Print Baked Risotto with Tomato Sauce And Pecorino (Romano) Recipe |  |
Baked Risotto with Tomato Sauce And Pecorino (Romano)
Ingredients:
| 1 Tablespoon Extra Virgin Olive Oil divided |
| 1 Onion minced |
| 1 Cup Arborio Rice (5 oz) (or long-grain rice) |
| 1 1/2 Cups Vegetable Broth or chicken broth |
| 1/2 Cup Tomato Sauce or pasta sauce |
| 1/2 Cup Romano Cheese 3 oz, freshly |
Directions:
1. Preheat oven to 400 deg F In a 1-quart ovenproof pot, combine oil, onion and salt over moderate heat.
2. Stir to coat onions with oil and cook until onions are soft and translucent, 3-4 minutes.
3. Add rice, stirring to coat with oil, and cook 1 minute.
4. Add broth and tomato sauce and bring just to a simmer over moderate heat.
5. Stir in half the cheese. Smooth top with back of a spoon.
6. Sprinkle with remaining cheese. Cover baking dish.
7. Place dish in center of oven. Bake until rice is cooked through and has absorbed most of liquid, 30-35 minutes.
8. Rice should be moist but not soupy. Serve immediately as a vegetable side dish or main dish.
9. Serves 4-6. *Original recipe used 3/4 C cheese.
2. Stir to coat onions with oil and cook until onions are soft and translucent, 3-4 minutes.
3. Add rice, stirring to coat with oil, and cook 1 minute.
4. Add broth and tomato sauce and bring just to a simmer over moderate heat.
5. Stir in half the cheese. Smooth top with back of a spoon.
6. Sprinkle with remaining cheese. Cover baking dish.
7. Place dish in center of oven. Bake until rice is cooked through and has absorbed most of liquid, 30-35 minutes.
8. Rice should be moist but not soupy. Serve immediately as a vegetable side dish or main dish.
9. Serves 4-6. *Original recipe used 3/4 C cheese.