Baked Risotto With Tomato Sauce And Pecorino (romano)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Main dish, Pasta, Rice/grains, Sauces | 6 | Servings | |
INGREDIENTS
| 1 | T | Extra virgin olive oil |
| 1 | Onion, minced | |
| Sea salt | ||
| 1 | c | Arborio rice |
| 1 1/2 | c | Vegetable broth, or chicken |
| broth | ||
| Homemade or canned | ||
| 1/2 | c | Tomato sauce |
| 1/2 | c | Romano cheese, 3 oz freshly |
| grated |
INSTRUCTIONS
Original recipe used 3/4 C cheese...I lowered it to lower the fat count. Preheat oven to 400 deg F. In a 1-quart ovenproof pot, combine oil, onion and salt over moderate heat. Stir to coat onions with oil and cook until onions are soft and translucent, 3-4 minutes. Add rice, stirring to coat with oil, and cook 1 minute. Add broth and tomato sauce and bring just to a simmer over moderate heat. Stir in half the cheese. Smooth top with back of a spoon. Sprinkle with remaining cheese. Cover baking dish. Place dish in center of oven. Bake until rice is cooked through and has absorbed most of liquid, 30-35 minutes. Rice should be moist but not soupy. Serve immediately as a vegetable side dish or main dish. Serves 4-6. Published 1/31/96 in the San Jose Mercury News. Copied with permission. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 413
Calories From Fat: 169
Total Fat: 19.1g
Cholesterol: 64.3mg
Sodium: 1427.9mg
Potassium: 272.8mg
Carbohydrates: 29.9g
Fiber: <1g
Sugar: 2.3g
Protein: 28.4g