Print Baked Risotto with Tomato Sauce And Pecorino (Romano) Recipe
Baked Risotto with Tomato Sauce And Pecorino (Romano)
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
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.