See Also: Baked Tomato Risotto(recipes)
Baked Spanish risotto(recipes)
Baked risotto with tuna(recipes)
Oven-baked risotto carbonara(recipes)
Oven-baked risotto with mushrooms and thyme(recipes)
Baked Chicken with Bacon-Tomato Sauce(recipes)
Italian baked pancakes with cheese and tomato(recipes)
Baked fish with tomato, cucumber and ginger salsa(recipes)
Cold chicken and pepper risotto (risotto freddo di pollo)(recipes)
Risotto con Porcini (Cep Risotto)(recipes)

Baked Tomato Risotto (recipes)


Baked Tomato Risotto

Yield: Makes 6 servings



Ingredients:



1jar (28 ounces) pasta sauce

1can (14 ounces) chicken broth

2cups sliced zucchini

1cup arborio rice

1can (4 ounces) sliced mushrooms, drained

2cups (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