Baked Tomato Risotto the Editors of Publications International, Ltd.
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|
- 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.
|Total Fat||9 g|
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