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Baked Risotto with Tomato Sauce And Pecorino (Romano)

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats, Dairy Pasta, Main dish, Sauces, Rice/grains 6 servings

INGREDIENTS

1 tb Extra virgin olive oil
1 sm 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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