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Add a photoServings: 6
Ingredients
- 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
Directions
- *Original recipe used 3/4 C cheese...I lowered it to lower the fat count.
- Preheat oven to 400 deg F.
- 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.
- Sprinkle with remaining cheese. Cover baking dish.
- 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.
- 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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