Baked Tomato Risotto Recipe

Looking for an easy Baked tomato risotto recipe? Learn how to make Baked tomato risotto using healthy ingredients.


Submitted by lkp918

Makes 6 servings



A nice side dish to compliment any meal. Light ingredients help accentuate the creaminess of the rice.

Recipe Ingredients for Baked tomato risotto

14 ounces of chicken stock
28 ounces marinara sauce
2 cups zucchini, sliced halfway
4 ounces mushrooms, sliced
1 cup arborio rice
1 cup mozzarella cheese

Recipe Directions for Baked tomato risotto

  1. Preheat oven to 350 degrees

  2. Slice zucchini and mushrooms

  3. Combine zucchini, mushrooms, broth, marinara sauce and arborio rice

  4. Spray non-stick spray onto a 3 quart casserole dish

  5. Place mixture into dish

  6. Bake for 30 minutes, covered

  7. Take out and stir, recover, and bake for 20 more minutes or until rice is tender

  8. Remove from oven and top with cheese

  9. Return to oven, uncovered, for 5 minutes or until cheese is melted

Categories

Side Dish

Nutrition Facts
Serving Size 304.7g
Amount Per Serving
Calories
262
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
1053mg
44%
Potassium
597mg
17%
Total Carbohydrates
39.0g
13%
Dietary Fiber
3.6g
14%
Sugars
8.4g
Protein
10.2g
Vitamin A 23% Vitamin C 29%
Calcium 18% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in vitamin C
  •   Bad points
  • High in sodium
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