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    Home » Side Dish » Baked Tomato Risotto

    Published: Oct 11, 2016 · Modified: Nov 15, 2018 by Kadee

    Baked Tomato Risotto

    Jump to Recipe Print Recipe

    baked-tomato risotto in bowl with green garnish

    I just love a good creamy risotto. 'Risotto' is style of cooking rice so that it is more creamy. The creamy happens because the rice is cooked in some type of broth and it releases starches making the entire dish thicken and become creamy. Long grain rice doesn't work so well for this. Short grained rice, particularly Arborio rice is the best. The shorter the grain the more starch. If you wanted to make a simple pot of arborio rice, you simmer some rice in veggie or meat broth and stir and stir, adding more broth when the liquid is almost absorbed until rice is tender! Do it with a wooden spoon. The texture of the wood helps to rub the rice and release more starch, making it creamy and delicious. That simple creamy rice is comfort food at it's finest. 

    baked-tomato-risotto in baking dish

    spoonful of baked-tomato-risotto

    Now that you have the gist of what arborio rice is and it's marriage to risotto.. here is one of my favorite
    risottos. It is simple and fast and only a tiny bit of mixing going on compared to other risotto recipes. Chop up your veggies, combine with marinara sauce, chicken/veggie broth and rice in a greased casserole dish and you are pretty much done!
    bowl of baked tomato risotto next to baking dish
    baked-tomato-risotto close up shot in pan

    Baked Tomato Risotto

    This simple creamy rice is comfort food at it's finest.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Servings: 4 servings
    Calories: 423kcal
    Author: Kadee & Desarae

    Ingredients

    • 2 medium zucchini or yellow squash
    • 28 ounces spaghetti sauce
    • 14 ounces chicken broth sub vegetable broth for vegetarian
    • 4 ounces canned mushroom slices
    • 1 cup Arborio Rice
    • 2 cups shredded mozzarella cheese 8 oz.

    Instructions

    • Cut zucchini length wise in half then in slices.
    • Combine with spaghetti sauce, broth, mushrooms and rice in a sprayed 3 qrt. dish.
    • Bake covered for 30 mins at 350 degs.
    • Remove from oven and stir in 1 cup of cheese.
    • Cover and bake for another 30 mins.
    • Remove from oven, top with cheese and place back in oven for 5-10 mins to melt cheese and until rice is tender.

    Notes

    PRESSURE COOKER: Combine vegetables, 2 c spaghetti sauce, and rice in pressure cooker (omit broth). Select rice setting, cook for 6 minutes with quick release. Stir in cheese, serve.

    Nutrition

    Calories: 423kcal | Carbohydrates: 56g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 1883mg | Potassium: 1109mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1436IU | Vitamin C: 38mg | Calcium: 335mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Erin V says

      November 15, 2018 at 7:52 pm

      5 stars
      ohhhhhh the melty cheese gets me every time!

      Reply
    2. Anna says

      February 10, 2014 at 11:12 am

      This looks like something I would love. Gotta try it.

      Reply

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