5 from 1 vote
Baked Tomato Risotto
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins

This simple creamy rice is comfort food at it's finest.

Course: Main Course
Cuisine: American
Keyword: tomato risotto
Calories: 1594 kcal
Author: Aubrey
  • 2 medium zucchini or yellow squash
  • 1 28 oz jar spaghetti sauce
  • 1 can 14 oz chicken broth (*sub vegetable broth for vegetarian)
  • 1 can 4 oz mushroom slices
  • 1 cup Arborio Rice
  • 2 cups 8 oz. shredded mozzarella cheese
  1. Cut zucchini length wise in half then in slices.
  2. Combine with spaghetti sauce, broth, mushrooms and rice in a sprayed 3 qrt. dish.
  3. Bake covered for 30 mins at 350 degs.
  4. Remove from oven and stir in 1 cup of cheese.
  5. Cover and bake for another 30 mins.
  6. Remove from oven, top with cheese and place back in oven for 5-10 mins to melt cheese and until rice is tender.
Nutrition Facts
Baked Tomato Risotto
Amount Per Serving (1 c)
Calories 1594 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 30g188%
Cholesterol 176mg59%
Sodium 2618mg114%
Potassium 2890mg83%
Carbohydrates 208g69%
Fiber 17g71%
Sugar 31g34%
Protein 73g146%
Vitamin A 3260IU65%
Vitamin C 146.6mg178%
Calcium 1449mg145%
Iron 18.9mg105%
* Percent Daily Values are based on a 2000 calorie diet.