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Baked Tomato Risotto
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Baked Tomato Risotto
Yield: Makes 6 servings
Ingredients:
1
jar (28 ounces) pasta sauce
1
can (14 ounces) chicken broth
2
cups sliced zucchini
1
cup arborio rice
1
can (4 ounces) sliced mushrooms, drained
2
cups (8 ounces) shredded mozzarella cheese
Preparation:
1.
Preheat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray.
2.
Combine pasta sauce, broth, zucchini, rice and mushrooms in prepared dish.
3.
Bake, covered, 30 minutes. Remove from oven; stir casserole. Cover; bake 15 to 20 minutes or until rice is tender. Remove from oven; sprinkle evenly with cheese. Bake, uncovered, 5 minutes or until cheese is melted.
Nutritional Information:
| Serving Size: | |
| Sodium | 977 mg |
| Protein | 15 g |
| Fiber | 1 g |
| Carbohydrate | 51 g |
| Cholesterol | 27 mg |
| Total Fat | 9 g |
| Calories | 350 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 2 |
| Starch | 2-1/2 |
| Fat | 1/2 |
This recipe appears in: Italian
