Baked Risotto With Tomato Sauce And Pecorino (Romano) Recipe

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Servings: 6


Cost per serving $1.19 view details
  • 1 Tbsp. Extra Virgin Extra virgin olive oil
  • 1 sm Onion Chopped Sea Salt
  • 1 c. Arborio Rice
  • 1 1/2 c. Vegetable Broth Or possibly Chicken Broth Homemade Or possibly Canned
  • 1/2 c. Tomato Sauce
  • 1/2 c. Romano Cheese 3 Ounce, Freshly Grated


  1. *Original recipe used 3/4 C cheese...I lowered it to lower the fat count.
  2. Preheat oven to 400 deg F.
  3. In a 1-qt ovenproof pot, combine oil, onion and salt over moderate heat. Stir to coat onions with oil and cook till onions are soft and translucent/soft, 3-4 min. Add in rice, stirring to coat with oil, and cook 1 minute. Add in broth and tomato sauce and bring just to a simmer over moderate heat. Stir in half the cheese. Smooth top with back of a spoon.
  4. Sprinkle with remaining cheese. Cover baking dish.
  5. Place dish in center of oven. Bake till rice is cooked through and has absorbed most of liquid, 30-35 min. Rice should be moist but not soupy. Serve immediately as a vegetable side dish or possibly main dish.
  6. Serves4-6.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 142g
Recipe makes 6 servings
Calories 221  
Calories from Fat 69 31%
Total Fat 7.81g 10%
Saturated Fat 3.75g 15%
Trans Fat 0.0g  
Cholesterol 21mg 7%
Sodium 581mg 24%
Potassium 135mg 4%
Total Carbs 28.2g 8%
Dietary Fiber 0.9g 3%
Sugars 1.99g 1%
Protein 8.85g 14%
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