Baked Risotto With Tomato Sauce And Pecorino (Romano) Recipe

1. 1

   *Original recipe used 3/4 C cheese...I lowered it to lower the fat count.

2. 2

   Preheat oven to 400 deg F.

3. 3

   In a 1-qt ovenproof pot, combine oil, onion and salt over moderate heat.

4. 4

   Stir to coat onions with oil and cook till onions are soft and translucent/soft, 3-4 min.

5. 5

   Add in rice, stirring to coat with oil, and cook 1 minute.

6. 6

   Add in broth and tomato sauce and bring just to a simmer over moderate heat.

7. 7

   Stir in half the cheese.

8. 8

   Smooth top with back of a spoon.

9. 9

   Sprinkle with remaining cheese.

10. 10

    Cover baking dish.

11. 11

    Place dish in center of oven.

12. 12

    Bake till rice is cooked through and has absorbed most of liquid, 30-35 min.

13. 13

    Rice should be moist but not soupy.

14. 14

    Serve immediately as a vegetable side dish or possibly main dish.

15. 15

    Serves4-6.

* Per serving · 4 servings · Values may vary.

No additional tips available.