This is a print preview of "Baked Risotto With Tomato Sauce And Pecorino (Romano)" recipe.

Baked Risotto With Tomato Sauce And Pecorino (Romano) Recipe
by Global Cookbook

Baked Risotto With Tomato Sauce And Pecorino (Romano)
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  Servings: 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

  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.