Baked Risotto With Tomato Sauce And Pecorino (Romano)

Recipe Ingredients

1 tablespoon	15ml	Extra virgin olive oil
1 tablespoon	15ml	Onion - minced (small)
		Sea salt
1 cup	160g / 5.6oz	Arborio rice
1 1/2 cups	355ml	Vegetable broth - or chicken broth Homemade or canned
1/2 cup	118ml	Tomato sauce
1/2 cup	73g / 2.6oz	Romano cheese - 3 oz, freshly grated

Recipe Instructions

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.

Hints

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

Source:
American Home Foods, Inc.

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