Baked Tomato Risotto Photo
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


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