Rating: 5.0 5 votes cast)
Total Time:
0 min. Serving Size:
6
1.5
3
6
12
24
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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.
Baked Risotto with Tomato Sauce And Pecorino (Romano)
Date Added: November 10, 2012
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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.
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Dietary Notes:
This recipe is low-cholesterol with 19.67mg 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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