Rating: 4.9 /5 (7 votes cast)
Total Time:
0 min.
Serving Size:
6
1.5
3
6
12
24
- Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 235
% Daily Value**
Total Fat 8g
13%
Cholesterol 20mg
7%
Sodium 434mg
18%
Total Carbohydrate 31g
10%
Protein 9g
Vitamin A 21% Vitamin C 5%
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Baked Risotto with Tomato Sauce And Pecorino (Romano)
Date Added: January 17, 2014
Ingredients:
Match Percentage [? ] Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.
You have 0 ingredients out of 6 in the recipe. View My Pantry In order to save your pantry for the next time you visit, either
Login or
Register .
Recipe Tools
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.
Comments on Baked Risotto with Tomato Sauce And Pecorino (Romano) Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Dietary Notes:
This recipe is low-cholesterol with 19.67mg per serving This recipe is high in Vitamin A with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Rice, Cheese, Onion, Olive Oil allergies.