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Have you made Baked Risotto with Tomato Sauce And Pecorino (Romano)?
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Rating: 4.9/5 (7 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 235
% Daily Value**
Total Fat 8g
Saturated Fat 4g
Unsaturated Fat 1g
Cholesterol 20mg
Sodium 434mg
Total Carbohydrate 31g
Dietary Fiber 1g
Sugars 2g
Protein 9g
Vitamin A  21%Vitamin C  5%
Calcium  23%Iron  5%
Potassium  6%Vitamin E  3%
** 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)

Recipe Tags: Risotto Recipes

Date Added: January 17, 2014


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
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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.

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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.
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