Try this Baked Risotto with Tomato Sauce And Pecorino (Romano) recipe, or contribute your own.
Suggest a better description*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.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 servings | ||
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Calories: 193 | ||
Calories from Fat: 24 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 775.6mg | 27 % | |
Potassium 518.5mg | 14 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 34.9g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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