TLC Cooking "Baked Tomato Risotto"

Baked Tomato Risotto

Baked Tomato Risotto

YIELD Makes 6 servings
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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:

Preheat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray.
Combine pasta sauce, broth, zucchini, rice and mushrooms in prepared dish.
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.

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

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