Baked tomato risotto

Prep 10 min
Total 50 min
Makes 4 cups

Forget endless stirring. Start this nutrient-rich risotto on the stove, then simply pop it in the oven and walk away.

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Ingredients

2
1
onion, finely chopped
1 cup
arborio or long-grain rice
596-mL
stewed tomatoes
1 tbsp
dried oregano
1 tsp
140-g log
cumbled goat cheese
8 cups
baby spinach

Instructions

  • PREHEAT oven to 400F (200C). Melt butter in a large, ovenproof saucepan over medium heat. Add onion and stir often until soft, 5 min. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 min. Then stir in broth, seasonings and sugar. Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min. Stir in cheese and half the spinach. Spoon into bowls and top with remaining spinach.

Nutrition

Calories 388
Protein 12 g
Carbohydrates 54 g
Fat 14 g
Fibre 3 g
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