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5 from 1 vote

Baked Tomato Risotto

This simple creamy rice is comfort food at it's finest.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
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