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Baked Tomato Risotto

Baked Tomato Risotto

Baked Tomato Risotto


Makes 6 servings


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


  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

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

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